Loading...

RECIPE # 4529 - CUMIN & CORIANDER CRUSTED TUNA WITH GAZPACHO - Monday, September 13, 2010

RECIPE # 4529 - CUMIN & CORIANDER CRUSTED TUNA WITH GAZPACHO - Monday, September 13, 2010

CREATED Sep 13, 2010

ARNOLD MYINT / NASHVILLE ORIGINALS RESTAURANTS

Soup

1 c Crushed Tomatoes

2 Roasted Red Peppers

2 Cucumbers

1/2 c Olive Oil

1/2 c  Sherry Vinegar

1 T Celery Salt

1/4 Bunch Cilantro

1/4 Red Onion

Salt, pepper and sugar to taste

Blend all ingredients together until desired texture is achieved

Serve Cold. 

Tuna

4-4 oz Portions Fresh Tuna

2 T Ground Coriander

2 T Ground Cumin

2 T Salt

1 t Pepper

2 T Olive Oil

Mix spices and crust all sides of tuna with spices.

In a hot pan with Olive oil, sear all sides of tuna for about 10 seconds, slice and serve.

Yield 4 Portions

For more information on Restaurant Week September 13-19, featuring discounts at 41 locally-owned restaurants, visit www.nashvilleoriginals.com