Coriander-Encrusted Lemon-Grass Tuna

• 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

1. Bring the chicken broth to a boil in a medium saucepan.
2. Reduce to a simmer.
3. Add lemon grass, ginger and coriander seeds.
4. Simmer for 45 minutes.
5. Stir in rice-wine vinegar.
6. Strain through a fine sieve.
7. Keep warm.

chicken broth, stalks fresh lemon grass, fresh ginger, coriander seeds, ricewine vinegar, tuna, coriander seeds, vegetable oil, noodles

Taken from cooking.nytimes.com/recipes/9106 (may not work)