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. Tuna is delicious, but feel free to substitute any firm whitefish, including mahi mahi or halibut.
- 2 tablespoons crushed cumin seeds or ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon cayenne pepper
- 4 (6.0-ounce) tuna steaks
- 2 tablespoons coconut oil
- 2 tablespoons lime juice
- 2 tablespoons roughly chopped fresh cilantro
- 1 lime cut into wedges
In a small bowl combine the cumin, garlic powder, salt and cayenne pepper; stir to blend. Sprinkle the cumin mixture evenly over the tuna, coating it completely. Heat oil in a large skillet over high heat until hot. Place tuna in skillet, and partially cover the skillet. 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 tuna to plates, garnish with cilantro and lime wedges and serve.
Per serving: 250 calories (80 from fat), 9g total fat, 6g saturated fat, 80mg cholesterol, 210mg sodium, 2g carbohydrates (1g dietary fiber, 0g sugar), 38g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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