Friday, March 30, 2012

Cumin Seared Tuna for Tapas

Tuna sourced from Whole Foods in Franklin, Tn.

Dry Rub for Tuna:
1 teaspoon cumin seed (ground in mortal & pestle) 
1 pinch garlic powder 
1 pinch onion powder

1 pinch salt 
1 pinch onion powder1 pinch cayenne pepper 

1 (8-ounce) tuna steak

Mix the first four ingredients from above ingredients in a small bowl.  Spread the dry rub over the entire piece of Tuna.

Using a small skillet, add 1 Tbsp of EVOO (Extra Virgin Olive Oil) and heat to med-high.  When the oil begins to smoke, place the Tuna in the skillet.
Cook for 1 minute and then turn the Tuna steak.  Splash just a bit of fresh squeezed lime juice atop the Tuna and in the cooking pan.  Cook for 1 minute.  My total cooking time is 2 minutes as I want my tuna rare.

After cooking, allow 5 minutes to cool.  Wrap the Tuna in Saran Wrap and place in the refrigerator for 1 hour.  
Remove from refrigerator, slice thinly and enjoy.  Add Soy Sauce and Wassabi if you prefer.


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