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Fennel-Crusted Tuna with Crisp Vegetables*

Serves 8

4 T fennel seeds
3 tsp coriander seeds
2 T white peppercorns
4 egg whites
8 tuna steaks (6 oz each)
3 C shredded cabbage
1 C sliced snow peas
1/2 C scallions
1/2 C julienned red pepper
1/2 C zig-zag cut carrots
2 T sesame seeds, toasted
Orange, Soy, & Sherry Vinaigrette

Grind the fennel, coriander, and peppercorns in a coffee grinder. Spread ground spices on a plate. In a container large enough to hold a tuna steak, lightly beat the egg whites. Dip each tuna steak in egg white and then coat with the spice mix. Sauté the tuna in cooking spray in a hot pan until rare, about 2 minutes on each side. Sauté the vegetables quickly, season with pepper, and toss with sesame seeds.

For each serving, coat a warm plate with Orange, Soy, & Sherry Vinaigrette. Arrange vegetables in the center of the plate. Slice the tuna and place it on top of the vegetables


  • Garnish with crisp potatoes and chive lengths
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