Fish RecipesRecipes

Spice Crusted Tuna With Seaweed Salad Recipe

Collaboration Kitchen‘s Chef Jenn Felmley shares this Spice Crusted Seared Tuna, which I thought would be fitting since they are biting. Give it a try.

Spice Crusted Tuna with Seaweed Salad Recipe

Serves 4 to 6


  • 1 (14-ounce) tuna loin
  • ¼ cup grapeseed oil
  • 2 Tbsp. peeled and micro planed ginger
  • 4 Tbsp. coriander seeds
  • ¼ Tsp. red pepper flakes
  • 1½ Tsp. black peppercorn
  • 1 Tsp. garlic powder
  • 2 Star anise, smashed
  • Salt to taste
  • 2 to 3 cups Wakame seaweed salad


  1. Trim the bloodline off of the tuna and cut the loins into rectangles 4-5 inches long; trimming off narrow ends.
  2. In a large bowl whisk together grape seed oil and ginger. Add tuna loin and toss to coat. Cover with plastic wrap and set aside.
  3. Place coriander, red pepper flake, black peppercorns, garlic powder, and smashed star anise into a coffee grinder or spice grinder. Grind into a fine powder and season with salt to taste. Sprinkle the seasoning all over the loins; completely covering all sides of the fish.
  4. In a hot non-stick skillet, sear the fish on all sides (about 2 to 3 minutes per side). When the spices have turned golden brown on all sides, remove the fish from the pan. Place fish onto a cookie sheet and let it cool at room temperature. When cooled completely place into the freezer for 15 minutes; or until fish is just frozen but not frozen solid. When the fish is firm enough, cut into slices approximately 1/4-inch thick.
  5. Place a bed of seaweed salad onto a plate and top with five or six slices of the sliced tuna, slightly overlapping, and all facing the same direction.
Collaboration Kitchen
Once a month, We gather up a group of friends that make this all happen. We invite a guest chef to come and cook several dishes of fresh seafood. We c...