Coriander and Pepper-Crusted Yellowfin..

Provided by Anthony Pino Anthony David's

Adapted by StarChefs.com

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Prep: 10 mins
Cook: 10 mins
Ready in: 20 mins

Serves:

Ingredients

4 (5-ounce) fresh yellowfin tuna steaks
Kosher salt
2 teaspoon fresh cracked black pepper
2 teaspoon coriander seed, toasted and finely ground
6 tablespoon canola oil
3 cup organic baby greens
4 Eggs, hard boiled and sliced
8 ounce Kalamata olives, pitted
5 ounce French green beans, blanched
4 teaspoon capers
4 medium new potatoes, pre-boiled and sliced
6 ounce marinated roasted peppers, drained

Cooking Instructions

METHOD:

Season the tuna with salt. Sprinkle the sides with pepper and coriander. Heat oil in a skillet to smoking and add tuna. Cook for 1 minute per side for rare.

For the salad, place baby greens onto 4 plates. Top with the eggs, olives, green beans, capers, potatoes and peppers. Slice tuna in half and stack onto the salad.

Round Out the Meal:

With a bowl of French onion soup.

Kid Friendly:

Substitute sesame seeds for the pepper and coriander, and serve with a simple mixed green salad.