Rare Ahi tuna is at the tip top of my favorite dishes list, so it’s no wonder I was thrilled with this Spice-Crusted Tuna from Dorie Greenspan.
A Confused Cook
I was at the local fish monger when I realized that I needed some ahi tuna for Dorie’s confit, but I didn’t know how much. A quick phone call home and I had my answer. Or at least I thought I did. My copy of Around My French Table was open to the correct page on the kitchen counter, but there were TWO tuna recipes…I needed the info on for the recipe on the right, but received the tuna details for the recipe on the left. So this Spice-Crusted Tuna was dinner that night, and the Tuna Confit was served on the next. Not sure that Bill was as enamored with our menu for the week, but rare tuna is one of my most coveted entrees. At least the cook was happy!
The Spice Mixture
The preparation was simple. I pulled out my mortar and pestle and ground some fresh ginger, coriander and cardamom seeds along with some white peppercorns and sea salt. Olive oil was heated in a non-stick pan and my 1/2-inch fillets were sauteed for 2 minutes per side. Easy and scrumptious. I would probably adjust the cooking time to 1 1/2 minutes per side for an even rarer center. Well, thankfully, there was a happy ending for Bill, too. There was leftover pork tenderloin in the fridge, so my other half didn’t even give this tuna a second glance. And if he’d ever dare take a bite, I think he’d find the spices too exotic…he’s more a salt and pepper guy!