Seared Cumin Tuna Steaks

Aromatic whole cumin seeds impart texture and spice, while a touch of coconut oil, ideal for high temperature pan frying and searing, lends a sweet tropical flavor to the dish. While you may use ground cumin in this recipe, whole cumin seeds typically have more flavor and a longer pantry shelf life. Tuna is delicious, but feel free to substitute any firm whitefish, including mahi mahi, halibut or sturgeon.

Ingredients:

4 tuna steaks 6 oz each (about 3/4 inch thick)
2 TB crushed cumin seeds or ground cumin
1/4 tsp garlic powder
1/4 tsp sea salt
1/8 tsp ground cayenne pepper, or to taste)
2 TB unrefined coconut oil
2 TB freshly squeezed lime juice
2 TB coarsely chopped fresh cilantro
Lime wedges for garnish (1 lime)

How to prepare:

In a small bowl combine the cumin, garlic powder, salt and cayenne pepper; stir to blend. Sprinkle the cumin mixture evenly over the fish, coating it completely. Heat the coconut oil in a large skillet over high heat until hot. Place the fish in the hot skillet, partially covering the skillet with a lid to lessen the splattering. Sear for about 3 minutes. Turn the fish over and sprinkle with the lime juice, continue to cook until lightly browned on the outside and opaque in the center, about 3 minutes.

Transfer the fish to plates, garnish with cilantro and lime wedges.