It is a light and tasty dish that is a perfect appetizer. If you do not want to coat the tuna in tapenade, you can serve it on the side as a dip. It will go well with the watercress, but if you want other greens it is fine as well.
For those who are not fond of fish, do not forget to squeeze some lemon juice on it before eating. it removes the fishy smell and it neutralizes the taste.
1 tablespoon coriander seeds
1 tablespoon fennel seeds
1 tablespoon cracked black pepper
1 teaspoon rock salt
1 tablespoon olive oil
1 pound tuna steak, 1 inch thick
1 lemon, cut into wedges
1/2 cup tapenade
In a skillet, toast the coriander and fennel seeds for 3 minutes or until they are fragrant. After, let it cool and grind the seeds in a spice grinder or you can use a mortar and pestle. Once it is ground, add the salt and pepper. Mix well.
Rub the mixture on all sides of the tuna. Wrap it in plastic wrap and refrigerate for 3 hours or up to overnight.
Heat the olive oil in a non-stick skillet under medium heat. Cook the tuna for 2-3 minutes per side, depending on how you want it done. Let it stand for 5 minutes.Â Roll the tuna in tapenade. Slice it thinly and serve on a bed of watercress with lemon wedges.
Photo Courtesy Of:Â miss karen