Fennel and Coriander Crusted Tuna with Garlic Chive Aioli

Here's something magic that you can do with just a few spices from your drawer. It's a combination of flavors that don't make their way into dishes too often in this combination - but the end result is hardly unusual or overly powerful. It's just.....well, delicious. I've served this crust on tuna to young kids as well as adults with sophisticated palates. It works for everyone.

If you want to go a step further, blend garlic, lemon, chives and some salt and pepper into mayonnaise to serve atop or next to the tuna.

And an even further step is to make the mayo from scratch....but that's a story for another day.

Fennel and Coriander Crusted Tuna

2 tablespoons fennel seed
1 tablespoon whole coriander seed
1 tablespoon black peppercorns
1 tablespoon kosher salt
1 1/2 pounds tuna steaks (1 inch thick or more), 4 to 6 portions
Olive oil
  • Prepare grill.
  • Toast fennel, coriander and pepper over medium heat, about 3 minutes. Grind spices and add salt.
  • Coat tuna with olive oil. Sprinkle with spice mixture, press down. Sear tuna until. Rare center is about 2 minutes per side. Optional: refrigerate 1 hour, then cut into slices.
Garlic Chive Aioli
3 tablespoons mayonnaise
Zest of one lemon
1 tablespoon fresh lemon juice
1 tablespoons fresh chives
1 garlic clove, finely chopped
  • Whisk all ingredients in small bowl. refrigerate for at least an hour.

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