Basil and coriander crusted seared tuna
- 50g fresh basil
- 10ml (2 tsp) coriander seeds, dry roasted for 2 minutes
- 1 garlic clove
- 2,5ml (½ tsp) sea salt
- 5ml (1 tsp) lemon juice
- splash of olive oil
- 1 small red or green chilli, optional
- 2 fillets of fresh tuna
In a pestle and mortar, pound all of the ingredients, apart from the tuna, to form a chunky paste. Rub onto both sides of the tuna (be sure to cook within 30 minutes of adding the crust).
Sear the tuna in a very hot griddle pan or grill, turning only once to get great char marks.