Fennel Crusted Tuna

1. 1

   Place toasted seeds, white pepper and salt in spice grinder.

2. 2

   Grind to the size of coarse ground pepper.

3. 3

   Brush outside of tuna with olive oil.

4. 4

   Crust tuna loin with ground spice mixture.

5. 5

   Sear tuna in a non-stick pan, using olive oil sparingly, approximately 45 to 60 seconds on all sides.

6. 6

   Should be golden brown on the outside and pink in the center.

7. 7

   Slice into 1 1/2 to 2-inch pieces and serve with papaya salad.

8. 8

   Can be stored in the refrigerator tightly wrapped 3 to 4 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.