Wednesday, May 4, 2011

Grilled Tuna w/Zanzibar Spice and Coconut-Lime Salad

Grilled Tuna w/Zanzibar Spice:
2 8-oz. tuna steaks
2 teaspoons coriander seeds
2-3 teaspoons cumin seeds
4 cloves
2 teaspoons black peppercorns
1 teaspoon powdered turmeric
1-3 teaspoons chili powder (optional)
Oil for brushing the tuna
Lime Wedges for serving
  1. Rinse and pat dry tuna steaks. Let stand at room temperature for at least 15 minutes before cooking.
  2. Light a grill or preheat a grill pan over high heat.
  3. Dry-roast the coriander seeds, cumin seeds, cloves, and peppercorns in a small skillet over high heat for 1 minute to release the flavors, stirring energetically with a wooden spatula or spoon to prevent burning. Crush the toasted spices to a powder using a mortar and pestle. Add the rest of the spices and salt to taste and mix well.
  4. Brush the tuna with oil, then rub with two-thirds of the spice mixture.
  5. Place tuna on the grill or in the grill pan and cook over high heat for 2 minutes on each side. Remove from the grill or pan and let rest for 2 minutes. Then, if grilling over charcoal, place the tuna on a cooler part of the grill, away from direct heat, and grill for 2-3 minutes longer on each side. If using a grill pan, turn down the heat and cook for 2-3 minutes longer on each side. Dust the tuna steaks with the rest of the spice mixture, and serve with lime wedges on the side. Enjoy!
It's best to grill the fish over charcoal, but you could also use a stove-top grill pan. This recipe works well with salmon as well.

Coconut-Lime Salad (Recipe from Joy of Cooking):
2 cups grated fresh coconut* (I used a food processor)
1 cup seeded and grated cucumber (I diced the cucumber)
1/2 cup chopped cilantro
Grated zest and juice of 1 lime
1 jalapeno pepper, seeded and minced
3/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil 

*I've also found prepared fresh coconut, in the produce section at Whole Foods.

Combine ingredients in a large bowl and let stand 15 minutes before serving. 

Thank you to my friend, Lisa, for sharing another great recipe with all of us! 

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