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Seared Ahi Tuna

Time 15 minutes
Yields Serves 6 as first course
Seared Ahi Tuna
(Luis Sinco / Los Angeles Times)
1

Toast the fennel and coriander seeds in a heavy skillet over medium-high heat until they are fragrant, stirring often, about 2 minutes. Cool. Use a heavy-bottom skillet on a hard surface to crush the seeds. Combine the seeds with the salt and pepper on a small plate. Dividing the spices equally, press them onto the tuna on all sides to make a firm thin crust. (The recipe can be made ahead to this point and refrigerated for several hours.)

2

When you are ready to serve, heat the oil in a small heavy skillet over medium-high heat until the oil is smoking. Sear the tuna about 1 minute on each side; the tuna will be barely rare and barely warm in the center. Alternatively, cook the fish to your taste, remembering that tuna cooked through tends to be dry and tasteless.

3

To serve the tuna, cut it into 1/4-inch thick slices. Arrange 2 Soybean Pancakes on each plate and top with tuna slices, then with the Basil, Olive and Soybean Garnish, dividing all evenly.


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