Coriander-Encrusted Lemon-Grass Tuna

Name: Coriander-Encrusted Lemon-Grass Tuna
Total time: 1 h 15 min
Yield: Four servings
Cuisine: asian
Ingredients: 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; 1 1/2 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

Recipe from Elka

Adapted by Molly O'Neill

Total Time: 1 hour 15 minutes
Rating: 3(10)
Comments: Read comments

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. —Molly O'Neill

Featured in: FOOD; A Few Good Meals

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Ingredients

Yield:Four servings

The Sauce

3cups chicken broth, homemade or low-sodium canned
2stalks fresh lemon grass, minced
1piece fresh ginger, 4½-inches long, peeled and minced
3tablespoons coriander seeds, crushed
2tablespoons rice-wine vinegar

The Tuna

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

Ingredient Substitution Guide

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Preparation

To Make the Sauce
1. Step 1
  Bring the chicken broth to a boil in a medium saucepan. Reduce to a simmer.
2. Step 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. Step 3
  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 3½ minutes per side.
2. Step 4
  Toss half of the sauce into the noodles and divide among 4 plates.
3. Step 5
  Slice the tuna into ¼-inch thick slices and arrange on top of the noodles.
4. Step 6
  Garnish with remaining sauce. Serve immediately.

Ratings

3 out of 5

10 user ratings

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Comments

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bobbie4 years ago

I made this on the hottest day of the year. I took it in slow steps and it was super easy. First I made the sauce - that took about 5 minutes to get going. Then I made noodles (didn't have cellophane used regular rice noodles) and cooled them. Then I toasted the coriander and ground it in the coffee grinder for a finer texture. When we were ready to eat, I made the tuna which is also very quick. Really loved this and it was great served at room temp. Will make this again!

pix6 years ago

This is a really unfortunate recipe. In its brevity it is misleading. First, instruction for the sauce says to mince 2 lemon grass stalks. No mention about the difficulty of doing this or preparation to do it. Second,there is no comment about the thickness of the tuna. The amount of time per side depends on thickness, nor any mention of the flame height or temperature or to remove the tuna from the heat or to put it on another plate. Regards ‘cellophane’ noodles. Follow packet instructions!

jtb7 years ago

The tuna turned out great and I loved the sauce, but the noodles were not cooked. I believe you need to soak the noodles in hot water for 30 minutes, not cold water. Unless, of course, I had the wrong kind of cellophane noodles, which is completely possible.

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