Seared Ahi Tuna with Corriander Seeds

 I love this dish, I can have it every day. The corriander seeds really add an 'exotic' taste to it, but you can also sear the tuna with just salt and pepper for a simpler taste.

 
Ingredients:
 * Ahi Tuna (Sashimi grade)
 * Coriander seeds (Ho^t. Ngo` - Graines de Corriande)
 * Sea salt

Preparation:

- Put corriander seeds and salt into a dry small pan (no oil), roast over medium heat, turning often not to burn. You will know when it's done, it will smell delicious and the seeds will turn golden color. (pic 2)
- Put the roasted seeds and salt in a small sandwitch bag, use the mortar as a roller to crush the seeds. (pic3)
- It's ok if the seeds are not evenly crushed as long as they are all at least partially crushed. (pic 4)
- Put  tuna filet on top of crushed corriander seeds, pressdown, turn, and press all sides (pic 5)
- See pic 6 , that how it should look once covered on all sides, kind of like a log

When ready to serve:

- Put a tiny bit of  oil in a pan (pic 7)  Heat over high heat until smoking hot! Place tuna log in, sear each side to golden brown (should take a few sec for each side, you can check the end of the log and see the part of the meat that's cooked. It turns withis, should only  be 1 mm or so, the middle should still be raw - that's why you need sashimi grade tuna!)
- See pic 8 for how it looks when done
- To serve, slice crosswise into 3/4cm thick slices

I like to serve it with peasprout-cucumber-carrot salad, and soy sauce/wasabi on the side.