- serves 2 people
- preparation 10 minutes
- cooking 15 minutes
- difficulty Easy level
Ingredients
- 2 tsp coriander seeds
- 2 tsp fennel seeds
- 2 tsp cumin seeds
- ¼ tsp cardamom seeds
- ¼ tsp whole cloves
- 500 g sashimi tuna in 2 pieces
- salt and freshly ground black pepper
- 1 tbsp olive oil, plus extra for spinach
- 60 g baby spinach leaves, to serve
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Instructions
Preheat oven to 180°C (350°F/Gas 4).
Combine the coriander, fennel, cumin, cardamom and cloves in a dry frying pan, stir over medium heat for 3 minutes, or until fragrant. Transfer to a plate and allow to cool before grinding finely with a mortar and pestle.
Season the tuna with salt and pepper, and coat all over with the spice mix.
Add olive oil to a hot frying pan and cook the tuna on all sides, turning often for 4-5 minutes total (It should be rare on the inside).
Slice and serve on a bed of spinach drizzled with olive oil.
Photography by Alan Benson. Styling by Michelle Noerianto.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only. Read more about SBS Food
Have a story or comment? Contact Us
