Seared Coriander and Fenugreek Crusted Tuna with Onion Chutney and Pita Crisps Recipe

Name: Seared Coriander and Fenugreek Crusted Tuna with Onion Chutney and Pita Crisps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Center cut, sushi quality tuna, (you'll need about 3 pounds to yield some choice pieces); 3 tablespoons each coriander and fenugreek seeds; 2 tablespoons pepper corns; 1 onion, chopped; 1/2 cup cilantro, chopped; 2 tablespoons chopped ginger; 2 green chili peppers; 3 tablespoons lemon juice; Salt and Pepper; 1 package pita bread; Oil for frying

Servings: persons

Center cut, sushi quality tuna, (you'll need about 3 pounds to yield some choice pieces)
3 tablespoons each coriander and fenugreek seeds
2 tablespoons pepper corns
1 onion, chopped
1/2 cup cilantro, chopped
2 tablespoons chopped ginger
2 green chili peppers
3 tablespoons lemon juice
Salt and Pepper
1 package pita bread
Oil for frying

1
Cut tuna into strips 1-inch high by 1-inch wide.
2
Chill tuna in the fridge to air dry a bit.
3
Toast coriander seeds and fenugreek in a dry skillet.
4
Grind with peppercorns in a coffee grinder or spice grinder.
5
Place mix in a pie plate.
6
Meanwhile make the garnishes.
7
For the chutney: in a food processor combine onion, cilantro, ginger, chili peppers, lemon juice and season with salt and fresh pepper.
8
Blend til well combined.
9
Cut pita bread into triangles and fry in hot oil.
10
Drain on paper towel.
11
Heat a skillet til very hot.
12
Roll tuna in the spice mix.
13
Add a little oil to the pan.
14
Sear the tuna on all 4 sides.
15
Slice thin and serve with pita triangles and chutney.
16
Sprinkle with more chopped cilantro.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Center cut, sushi quality tuna, (you'll need about 3 pounds to yield some choice pieces), 3 tablespoons each coriander and fenugreek seeds, 2 tablespoons pepper corns, 1 onion, chopped, and more.

Yes, Seared Coriander and Fenugreek Crusted Tuna with Onion Chutney and Pita Crisps falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seared Coriander and Fenugreek Crusted Tuna with Onion Chutney and Pita Crisps

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