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Categories:
red potatoes coriander seeds fennel seeds red pepper kosher salt tuna extra-virgin olive oil balsamic vinegar grainy mustard dill baby greens
Viewed: 60 - Published at: 3 years agoIngredients
- 1 pound small red potatoes
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon crushed red pepper
- Kosher salt and freshly ground pepper
- Four 6-ounce tuna steaks
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon grainy mustard
- 2 tablespoons chopped dill
- 2 cups packed baby greens
Method
- In a medium saucepan, cover the potatoes with water and bring to a boil.
- Cook over moderately high heat until tender, about 20 minutes.
- Drain and let cool.
- In a spice grinder, grind the coriander seeds and fennel seeds to a powder.
- Transfer to a small bowl and stir in the crushed red pepper, 1 teaspoon of kosher salt and 1 teaspoon of pepper.
- Sprinkle the tuna steaks on both sides with the spice mixture and let stand for 15 minutes.
- In a small bowl, combine 1 tablespoon of the olive oil with the balsamic vinegar, mustard and dill and season with salt and pepper.
- Slice the potatoes 1/2 inch thick and toss with 2 tablespoons of the dressing.
- Mound the potato salad on plates.
- In a large skillet, heat the remaining 1 tablespoon of olive oil until shimmering.
- Add the tuna steaks and cook over high heat until browned on the outside and rare within, about 1 minute per side.
- Set the tuna steaks over the potato salad and scatter the greens on top.
- Drizzle with the remaining dressing and serve.
