Spice-Crusted Tuna Steaks with Cilantro and Basil
1 small dried red chilli, stemmed
1 tablespoon coriander seeds
1 small garlic clove
1/2 cup finely chopped basil leaves
1/3 cup finely chopped cilantro (fresh coriander)
Juice of 1 lemon
Kosher salt and freshly ground pepper
Vegetable oil, for brushing
Four 8-ounce tuna steaks about 1/2-inch thick
In a mortar, coarsely grind the chilli with the coriander seeds. Add the garlic and mash to a paste. Stir in the basil, cilantro and lemon juice. Season the herb paste with salt and pepper.
Lightly brush a grill pan with vegetable oil and set it over moderately high heat until very hot but not smoking. Season the tuna steaks with salt and pepper and rub the herb paste all over both sides. Sear the tuna steaks for 1 minute per side for rare or until cooked to desired doneness. Serve at once.
NOTES One Serving 291 cal, 6 gm fat, 1.1gm saturated fat, 3 gm carb, 2 gm fibre.
SERVE WITH A mixed green salad or boiled potatoes and large lemon wedges.