Peppery tuna pairs well with warm salad
Spice-crusted Tuna Steaks Ricardo Tested
2 tsp (10 mL) flaxseeds 1 tsp (5 mL) fennel seeds 1 tsp (5 mL) mustard seeds 1/4 tsp (1 mL) black peppercorns 2 tbsp (30 mL) sesame seeds 4 tuna steaks, each about 6 oz. (170 g), briefly left out at room temperature 3 tbsp (45 mL) olive oil In a coffee grinder or with a mortar and pestle, coarsely grind the flaxseeds, fennel, mustard seeds and peppercorns. Pour into a plate and add the sesame seeds. Stir to combine. Press the tuna steaks into the spice mixture to coat. Season with salt.
In a large non-stick skillet, brown the tuna steaks in the oil for 2 to 3 minutes per side or to the desired doneness. Season with salt and pepper. Thinly slice and drizzle with olive oil, if desired. Serve with Chickpea, Apple, and Zucchini Salad.
Makes 4 servings.
Chickpea, Apple and Zucchini Salad Ricardo Tested
1 apple (such as Cortland or Granny Smith), peeled and diced 1 onion, chopped 2 tbsp (30 mL) honey 1 tbsp (15 mL) olive oil 1 can (19 oz./540 mL) chickpeas, rinsed and drained 1 cup (250 mL) chicken broth 1 green zucchini, diced In a pot, cook the apple and onion in the honey and oil for about 5 minutes or until lightly caramelized. Season with salt and pepper.
Add the chickpeas and broth. Bring to a boil and simmer for about 5 minutes or until the broth has almost completely evaporated. Add the zucchini and cook for 2 to 3 minutes. Adjust the seasoning. Serve warm.
Makes 4 servings.