Peppery Tuna with Dilled Potato Salad

• 1 pound small red potatoes
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon crushed red pepper
• Kosher salt and freshly ground pepper
• Four 6-ounce tuna steaks
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon grainy mustard
• 2 tablespoons chopped dill
• 2 cups packed baby greens

1. In a medium saucepan, cover the potatoes with water and bring to a boil.
2. Cook over moderately high heat until tender, about 20 minutes.
3. Drain and let cool.
4. In a spice grinder, grind the coriander seeds and fennel seeds to a powder.
5. Transfer to a small bowl and stir in the crushed red pepper, 1 teaspoon of kosher salt and 1 teaspoon of pepper.
6. Sprinkle the tuna steaks on both sides with the spice mixture and let stand for 15 minutes.
7. In a small bowl, combine 1 tablespoon of the olive oil with the balsamic vinegar, mustard and dill and season with salt and pepper.
8. Slice the potatoes 1/2 inch thick and toss with 2 tablespoons of the dressing.
9. Mound the potato salad on plates.
10. In a large skillet, heat the remaining 1 tablespoon of olive oil until shimmering.
11. Add the tuna steaks and cook over high heat until browned on the outside and rare within, about 1 minute per side.
12. Set the tuna steaks over the potato salad and scatter the greens on top.
13. Drizzle with the remaining dressing and serve.

red potatoes, coriander seeds, fennel seeds, red pepper, kosher salt, tuna, extravirgin olive oil, balsamic vinegar, grainy mustard, dill, baby greens

Taken from www.foodandwine.com/recipes/peppery-tuna-dilled-potato-salad (may not work)