Seared Spiced Tuna with Balsamic Reduction
Ingredients for Seared Spiced Tuna:
400 g ahi or yellowfin tuna steak
2 tsp ground cumin
2 tsp coriander
1 tsp Himalayan sea salt
1/2 tsp ground black pepper
1/4 cup coconut oil, melted
Method: Preheat grill pan to very high heat.
Divide fish into 4 equal portions. Sprinkle each side of each portion with 1/4 tsp cumin, 1/4 tsp coriander, 1/8 tsp salt and pinch of pepper.
Using pastry brush (or fingers) rub each side of each portion of fish with 1/2 Tbsp melted coconut oil.
Lay fish on hot grill pan. Sear until cooked 1/8” through. Turn over and sear until cooked 1/8” through (center of fish will remain red/rare). Remove fish from heat and let sit 5 minutes before serving.
Ingredients for Garlic-Infused Balsamic Reduction:
1 cup balsamic vinegar
2 cloves garlic, peeled and crushed with back of knife
Method: Combine vinegar and garlic together in a small saucepot. Bring to a simmer and cook until reduced by half. Remove garlic and discard.
To serve: Drizzle 2 Tbsp over each portion of seared tuna.