Seared Encrusted Tuna Steak Salad

This recipe is featured in the book "The Naked Chef".

• Ready In: 15 mins
• Serves: 4

Ingredients

• 1  small  dried red chili
• 1  tablespoon  coriander seed
• 1⁄2 clove garlic
• 1  cup basil, finely chopped
• 1  cup cilantro, finely chopped
•  lemon, juice of
•  salt
•  freshly ground black pepper
• 4  tuna steaks (8-10 oz each)
•  salad greens
•  olive
•  sun-dried tomato
•  basil

Directions

1. Smash up the chili and the coriander in a martar and pestle.
2. Add the garlic, basil, cilantro, and lemon juice to taste.
3. Mix together, and season.
4. Lay out tuna steaks on a tray, season both sides and rub the herb mixture on to each side.
5. Heat pan and rub it with a little olive oil.
6. Put on the tuna.
7. Sear the tuna so that it toasts, fries, and browns (about 45-60 seconds on each side).
8. Rip steaks in half and serve on salad greens with sun-dried tomatoes, olives, and basil.