Description
Seared Ahi Tuna with a Cumin Fennel Seed Crust, over Moroccan lentils with roasted baby carrots, fresh herbs and a yogurt drizzle .
Ingredients
Units
Scale
- 8–10 ounces Ahi tuna ( 2 x 4-5 ounce pieces or equivalent)
- 1 Tablespoon fennel seeds
- 1 Tablespoon cumin seeds
- 1 teaspoon granulated garlic
- 1/4 teaspoon chili flakes
- 1/4 teaspoon salt
- 1/2 teaspoon cracked pepper
- 2–3 tablespoons oil ( olive, coconut)
Seasoned Lentils
- 1 cup black lentils – beluga or black caviar
- 2 3/4 cups water
- 3/4 teaspoon salt
- 1 teaspoon granulated garlic
- 1 teaspoon coriander
- 1 tablespoon olive oil
- squeeze of lemon
- 2 tablespoons chopped italian parsley, dill or cilantro
- drizzle plain yogurt- optional
Instructions
- Set lentils to boil with water, salt and spices in a medium pot. Once boiling, cover and simmer on low heat until cooked through about 20-25 minutes. Uncover and let any extra liquid reduce for a few minutes. Drizzle with olive oil. Adjust salt and add a squeeze of lemon.
- Mix ahi spices together in a wide shallow bowl. Cut ahi no thinner than one inch thick at thinest point. Heat a generous amount of oil in a cast iron skillet, over medium high heat.
- Coat all sides of the ahi in the spice mix.
- When pan is smoking ( you wan the oil to be very hot), very carefully, slowing lay the Ahi in the hot oil. Using a splatter guard, protect yourself from popping seeds. You can also use a lid, but make sure to leave it partially open ( you don’t want ahi to steam or over cook)
- Sear each side about 1 -2 minutes or until golden. You want the edges seared just until golden and crispy, but the middle cooked rare. Set aside and slice.
- Plate the lentils, drizzle with plain yogurt and top with the Moroccan Roasted Carrots and Ahi.
- Sprinkle with fresh herbs.
Notes
Remember the key to getting a crispy crust on the Ahi- is to get the pan really nice and hot. Smoking hot!
Nutrition
- Calories: 450