Spice Crusted Tuna with Greens and roasted vegetables

When you find perfect wild Albacore tuna steaks, you just want to come home and cook them. Cook may be a strong term for these beautiful steaks…just seared for a 1-2 minutes does the trick. Delicious, soft succulent melting with the veggies and soft boiled eggs.

crustedtuna4I wanted to bring out my basic Indian flavors of coriander, cayenne, cumin and onion seeds …and so I did with a pinch of citrusy lemon zest.

The farmers market on Saturday was a rainy affair but did bring home beets, turnips and sweet potatoes. These got roasted along with home grown carrots , avocado oil and a pinch of salt to provide a beautiful base to the Tuna.

With the French Niçoise Salad in mind the composition grew to add a couple of organic eggs ( who does not like that??) and green beans blanched in salted water.


With all these wonderful ingredients, the dressing is mild – good olive oil, whole grain mustard, wasabi and rice vinegar.


Truly a fusion dish bringing may cultures and cuisines together. Do try it and enjoy.


Shared this week at  Fiesta Friday  where the co-hosts  are Antonia @ Zoale andSandhya @ Indfused



  • Tuna steaks – pieces
  •  2 cups fresh greens ( Spring mix, kale)
  • Carrots, Turnips, Beets, sweet potato for roasting
  • 1/2 cup chopped Kalamata olives
  • 5-6 cherry tomatoes – halved
  • A handful of fresh green beans
  • 1 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp onion seeds
  • 1/4 tsp cayenne pepper
  • 1/2 tsp lemon zest
  • 1 cup cooked quinoa
  •  2 tablespoon Avocado or grapeseed oil
  • Pink Salt and pepper.


  • 1 tsp whole grain mustard
  • 1/2 tsp wasabi powder
  • 2 tablespoon rice vinegar
  • 2 tablespoon olive oil
  • 1/2 tsp honey
  • Pink salt

Putting it together:

  • Using a mortar and pestle, crush the coriander seeds and cumin seeds coarsely. Add onion seeds, cayenne, lemon zest salt and pepper to make a spice blend. Crust the tuna steaks with this spice blend and put aside
  • Mix together all the ingredients for the dressing and salt to taste
  • Roast the vegetables  with avocado oil in a 400 degree oven for 30 mins and cool to room temperature
  • Blanch the beans in boiling water for 3 mins and transfer to col water to stop the cooking
  • Boil eggs for 5 mins for a soft interior.
  • Assemble the greens with the roasted vegetables, quinoa, tomatoes and flavor with the dressing. Add the olives.
  • In a fry pan, add the oil and sear the tuna for 2 minutes on either side. Should still have pink in the center.
  • Slice the tuna the way you want it – in thin or chunky slices
  • Assembles the greens, beans and tuna on a plate. Top with halved eggs.  Use some leftover dressing to drizzle over and serve.


6 thoughts on “Spice Crusted Tuna with Greens and roasted vegetables

  1. You’ve prepared one of my favorite meals Teresa and to perfection: tuna seared and barely cooked. I tend to stick with French spices but really like the vibrant spices you have introduced in this classic.


  2. I love the crust on the tuna, and that salad looks so wonderful with it. Such a flavorful and healthy meal. I am so glad you could bring this delicious dish to Fiesta Friday! Happy Fiesta Friday!


    1. I hear you…I thought I overcooked the tuna a bit ( for the same reason :)). Normally it would have a lot more pink. It turned out great however, they should be no bad experience as long as the fish is of high quality.


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