In three years of food blogging, this is beyond a shadow of a doubt the single best execution I have ever pulled off.
4 sushi grade yellowfin tuna steaks
1-1/2 tsp. ground coriander
sea salt and freshly ground black pepper
4 tbsp. olive oil
1 tbsp. white wine vinegar
juice and zest of 1 lemon
Whisk together the ingredients for the vinaigrette. Ok, that was easy.
Lightly rub or brush the tuna with a little olive oil, then season with the coriander, salt and pepper. Cook over medium heat for 1 minute on each side. Be sure to carefully tip the tuna onto it’s sides to sear those off as well.
Drizzle with the vinaigrette, then cover in foil and let rest for about five minutes.
Look how good you made that silly fish look? I’m so proud of you. And by you, in this case, I mean me.