Grilled Tuna with Coriander Seeds and Cilantro

1. 1

   In a large, shallow glass or ceramic dish, combine the chopped cilantro with the coriander seeds, wine and 2 tablespoons of the olive oil.

2. 2

   Add the tuna steaks and turn to coat.

3. 3

   Refrigerate for at least 1 hour or overnight.

4. 4

   Preheat the broiler.

5. 5

   Put the bell peppers in a baking pan and broil until charred all over.

6. 6

   Transfer the peppers to a bowl, cover with plastic wrap and let steam for 10 minutes.

7. 7

   Working over the bowl, peel, core and seed the peppers, then quarter them lengthwise.

8. 8

   Return the peppers and their juices to the bowl, add the remaining 1 tablespoon of olive oil and season with salt and pepper.

9. 9

   Light a grill or preheat a grill pan.

10. 10

    Remove the tuna from the dish and scrape off most of the marinade.

11. 11

    Season the tuna with salt and pepper and grill over a hot fire or over high heat until charred on both sides and rare inside, about 3 minutes per side.

12. 12

    Slice the tuna across the grain and arrange on 6 plates.

13. 13

    Serve 2 pieces of roasted pepper per person.

14. 14

    Sprinkle a few drops of soy sauce over each serving and garnish with cilantro sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.