Cumin Seared Albacore Tuna Loin


5 tablespoons Ground Cumin
4 tablespoons Olive Oil
1 Large Lemon, zested and juiced
1/2 teaspoon Salt


Use a whole, clean and very fresh (or fresh frozen) albacore tuna loin with no skin or bones. 2-4 pound loins are sold frozen and vacuum packed in some Asian markets. You will be eating this partially raw, so it should be "sashimi grade."
Dry off the loin with a paper towel and then dust liberally all over with ground cumin.
Place 3 Tbs of olive oil in a frying pan large enough to hold the tuna loin. Heat the oil to where it just starts to smoke then reduce heat a bit and add the loin. Sear on all sides just until the cumin browns, no more than a few minutes. Do not overcook,you want most of the center of the loin to be raw. Remove from heat and allow to cool.
Place remaining olive oil, zest and juice from lemon, and green onion in a blender and whiz until green onion is smoothly integrated into a sauce. Adjust the salt to taste.
Thinly slice the tuna loin on a platter and drizzle with the sauce and serve.




Can be made a head of time, refrigerated and served cold as an appetizer or over a salad of butter lettuce. If you leave the sauce on for an hour or so before serving, the lemon will "cook" it a bit like ceviche.




Tuesday, December 7, 2010 - 12:04pm


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