Recipe for Coriander, Fennel, and Pepper Crusted Tuna with Watermelo 
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Yield:
1 servings
Ingredients:
Amount Ingredient
WATERMELON SALSA ----------------
2 cup Watermelon, peeled, seeded, and diced
1 tbl Sliced onion
1 tbl Diced poblano pepper or 1 teaspoon diced jalapeno pepper
1/2 cup Diced sweet yellow pepper
1 tsp Chopped garlic
3 tbl Chopped cilantro
2 x Limes, Juice of
1 tsp Grated lime zest
Salt and freshly ground pepper
----------------- FOR SPICE BLEND ----------------
1 tbl Coriander seeds
1 tbl Fennel seeds
2 tsp Black peppercorns
24 oz Tuna, (4 pieces, 1-1/2 inches thick)
Instructions:
Instructions: To prepare the watermelon salsa, in a mixing bowl, combine all the ingredients and season with salt and pepper.

To prepare spice blend, grind all spices in a mini food processor or spice grinder they are powdery. Spread the spice mixture evenly on a large plate.

Rinse the tuna fillets and pat dry. Place one side of each piece of tuna into the spice mixture. Shake off excess.

In a 10-inch nonstick skillet, heat 1 teaspoon of olive oil over high heat until almost smoking. Carefully place two of the tuna fillets, spiced side down, into the skillet. A spice crust should form within 1 minute. Using kitchen tongs, turn over the tuna, lower the heat to medium, and cook for 2 to 5 minutes to desired doneness. Repeat the process with the remaining tuna fillets.

Yield: 4 servings

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