Seared Tuna

• 1 cup red chile powder (page 151)
• 1/4 cup chipotle chile powder (page 151)
• 1/4 cup fine sea salt
• 1/4 cup cumin seed, toasted and ground (page 164)
• 2 tablespoons coriander seed, toasted and ground (page 164)
• 2 tablespoons dried Mexican oregano, toasted and ground (page 161)
• 2 tablespoons black pepper
• 1 1/4 pounds sashimi-grade tuna, cut into 2 1/2 by 1 1/2 by 4-inch pieces
• 1 tablespoon vegetable oil
• 3/4 large English cucumber, peeled, halved lengthwise, and sliced crosswise into 1/4-inch-thick half-moons (about 1 cup)
• 1 tablespoon lemon-infused olive oil (page 162)
• 1/4 teaspoon sugar
• 1 tablespoon grated lemon zest
• 1/4 teaspoon kosher salt
• 8 (5 1/2-inch) crispy yellow corn tortilla shells (page 17), for serving
• Garnish: Iceberg Lettuce Garnish (page 144) or sliced radishes

1. In a large bowl, mix together the red and chipotle chile powders, sea salt, cumin, coriander, oregano, and black pepper.
2. Toss the tuna pieces in the seasoning mix.
3. In a large, heavy, nonstick skillet, heat the vegetable oil on high heat.
4. Sear the tuna pieces all around, 1 minute per side.
5. Remove from the heat and slice the tuna into 1/4-inch-thick slices.
6. In a bowl, mix the tuna with the cucumber, olive oil, sugar, lemon zest, and salt.
7. Serve immediately.
8. The filling will keep up to 2 hours in the refrigerator.
9. To serve, place some shredded lettuce in each crispy shell, divide the filling equally between them, top with salsa and garnish, and arrange in a taco holder.
10. Or, lean the filled shells in a row, propped upright, on a platter.
11. Eat right away.
12. To build your own, place some lettuce, then filling, in a crispy shell, top with salsa and garnish, and eat right away.

red chile powder, chipotle chile powder, salt, cumin, coriander seed, oregano, black pepper, tuna, vegetable oil, cucumber, lemoninfused olive oil, sugar, lemon zest, kosher salt, tortilla shells, radishes

Taken from www.epicurious.com/recipes/food/views/seared-tuna-393994 (may not work)