about 1 year ago
Aromatic whole cumin seeds impart texture and spice, while a touch of coconut oil, ideal for high temperature pan frying and searing, lends a sweet tropical flavor to the dish. While you may use ground cumin in this recipe, whole cumin seeds typically have more flavor and a longer pantry shelf life. Tuna is delicious, but feel free to substitute any firm whitefish, including mahi mahi or halibut.
- 2 tablespoons crushed cumin seeds or ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 4 (6-ounce) tuna steaks
- 2 tablespoons unrefined coconut oil
- 2 tablespoons lime juice
- 2 tablespoons roughly chopped cilantro
- 1 lime, cut into wedges
In a small bowl combine the cumin, garlic powder, salt and cayenne pepper; stir to blend. Sprinkle the cumin mixture evenly over the tuna, coating it completely.
Heat oil in a large skillet over high heat until hot. Place tuna in skillet, and partially cover the skillet. Sear for about 3 minutes. Turn the fish over and sprinkle with the lime juice. Continue to cook until lightly browned on the outside and opaque in the center, about 3 minutes.
Transfer tuna to plates, garnish with cilantro and lime wedges and serve.
- 263 calories
- 8g total fat
- 6g saturated fat
- 66mg cholesterol
- 228mg sodium
- 4g carbohydrate (1g dietary fiber, 1g sugar)
- 42g protein