Spice-crusted Tuna Steaks with Cilantro and Basil

Had a quiet night in on a Friday night. Went to supermarket, saw some beautiful tuna steaks, decided to make a dish I haven't done in a while.



Instead of grinding with a mortar, I just used a food processor. Literally took 30 seconds.



Rubbing the aromatic paste in



Fish-shaped tuna steak





I like my tuna rare, almost raw.




I swear it looked better in real life. I need a better camera!

 Spice-Crusted Tuna Steaks with Cilantro and Basil


1 small dried red chile, stemmed
1 tablespoon coriander seeds
1 small garlic clove
1/2 cup finely chopped basil leaves
1/3 cup finely chopped cilantro
Juice of 1 lemon
Kosher salt and freshly ground pepper
Vegetable oil, for brushing
Four 8-ounce tuna steaks about 1/2-inch thick

 In a mortar, coarsely grind the chile with the coriander seeds. Add the garlic and mash to a paste. Stir in the basil, cilantro and lemon juice. Season the herb paste with salt and pepper.
Lightly brush a grill pan with vegetable oil and set it over moderately high heat until very hot but not smoking. Season the tuna steaks with salt and pepper and rub the herb paste all over both sides. Sear the tuna steaks for 1 minute per side for rare or until cooked to desired doneness. Serve at once.