Peppery Tuna with Dilled Potato Salad

1. 1

   In a medium saucepan, cover the potatoes with water and bring to a boil.

2. 2

   Cook over moderately high heat until tender, about 20 minutes.

3. 3

   Drain and let cool.

4. 4

   In a spice grinder, grind the coriander seeds and fennel seeds to a powder.

5. 5

   Transfer to a small bowl and stir in the crushed red pepper, 1 teaspoon of kosher salt and 1 teaspoon of pepper.

6. 6

   Sprinkle the tuna steaks on both sides with the spice mixture and let stand for 15 minutes.

7. 7

   In a small bowl, combine 1 tablespoon of the olive oil with the balsamic vinegar, mustard and dill and season with salt and pepper.

8. 8

   Slice the potatoes 1/2 inch thick and toss with 2 tablespoons of the dressing.

9. 9

   Mound the potato salad on plates.

10. 10

    In a large skillet, heat the remaining 1 tablespoon of olive oil until shimmering.

11. 11

    Add the tuna steaks and cook over high heat until browned on the outside and rare within, about 1 minute per side.

12. 12

    Set the tuna steaks over the potato salad and scatter the greens on top.

13. 13

    Drizzle with the remaining dressing and serve.

* Per serving · 4 servings · Values may vary.