Recipe: Coriander & Ginger-Crusted Tuna with Lomi Tomatoes

I am officially fallen in love with my cookbooks! I have become such a foodie! I'm getting more creative and more adventurous in my meals! I don't hear Mike complaining either, expect that there are not many leftovers!

This meal was a cinch to make, and was so healthy for us! Mike helped me prep and cooked on the grill for me, so this was a team effort!


Here's the recipe:

Coriander & Ginger-Crusted Tuna

For the tuna:
1 tablespoon coriander seeds (I had ground already)
1 teaspoon black peppercorns (I had white peppercorns)
1/2 teaspoon ground ginger
1/2 teaspoon coarse Hawaiian red salt or kosher salt
2 teaspoons sesame or olive oil (I used olive)

4 ahi tuna steaks (I just bought 2 yellow fin tuna steaks)

Preheat grill to medium-high heat. Brush grill grate with oil, or use grill spray.
Grind coriander seeds, peppercorns, ground ginger, and 1/2 teaspoon salt in a coffee grinder* until course. Brush tuna with oil and rub spice mixture on both sides of each piece of tuna.
Grill tuna, covered, 2-3 minutes per side for medium-rare; remove to a plate.



For the Lomi Tomato salad:

1 pound tomatoes, sliced into wedges
3/4 cup sliced sweet white onion (such as Maui)
1/2 cup sliced scallions (I didn't have any, but can't wait to try it with them!)
1 tablespoon sesame oil
1 tablespoon toasted sesame seeds (optional)
2 teaspoons coarse Hawaiian red sea salt or kosher salt
1/2 teaspoon red pepper flakes
black pepper to taste

Toss the tomatoes, onion, scallions, oil, sesame seeds, salt and pepper flakes in a bowl with you hands until blended. Season mixture with black pepper, cover and chill for at least 1 hour.


*Note: We used a mortar and pestle for our spices, if your using all ground, then just mix thoroughly.
There is also a puree sauce to go with this tuna meal, but I didn't make it this time. Next time I make this, I will be sure to include the sauce!

Enjoy!