Coriander-Encrusted Lemon-Grass Tuna

Sushi-grade tuna is best for this dish, and the amount of coriander seeds can be increased, up to double the amount, for a stronger flavor. A 1-inch piece of lemon peel can be used if lemon grass is not available.

Ingredients

The sauce:

• 3 cups chicken broth, homemade or low-sodium canned
• 2 stalks fresh lemon grass, minced
• 1 piece fresh ginger, 4 1/2-inches long, peeled and minced
• 3 tablespoons coriander seeds, crushed
• 2 tablespoons rice-wine vinegar

The tuna:

• 1 ½ pounds fresh tuna steak
• 3 tablespoons toasted coriander seeds, crushed
• 1 teaspoon vegetable oil
• 4 ounces cellophane noodles, soaked in cold water for 30 minutes, and drained

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    390 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 33 grams carbohydrates; 3 grams dietary fiber; 0 grams sugars; 51 grams protein; 68 milligrams cholesterol; 1256 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

To make the sauce:

1. Bring the chicken broth to a boil in a medium saucepan. Reduce to a simmer.
2. Add lemon grass, ginger and coriander seeds. Simmer for 45 minutes. Stir in rice-wine vinegar. Strain through a fine sieve. Keep warm.

To make the tuna:

1. Coat the tuna on all sides with the coriander seeds. Brush a large, heavy-bottomed skillet lightly with the oil. Heat until very hot over medium-high heat. Sear the tuna, about 3 1/2 minutes per side.
2. Toss half of the sauce into the noodles and divide among 4 plates.
3. Slice the tuna into 1/4-inch thick slices and arrange on top of the noodles.
4. Garnish with remaining sauce. Serve immediately.

1 hour 15 minutes