Coriander, Fennel, and Pepper Crusted Tuna with Watermelon Salsa

• 2 cups watermelon, peeled, seeded, and diced
• 1 tablespoon sliced onion
• 1 tablespoon diced poblano pepper or 1 teaspoon diced jalapeno pepper
• 1/2 cup diced sweet yellow pepper
• 1 teaspoon chopped garlic
• 3 tablespoons chopped cilantro
• Juice of 2 limes
• 1 teaspoon grated lime zest
• Salt and freshly ground pepper
• 1 tablespoon coriander seeds
• 1 tablespoon fennel seeds
• 2 teaspoons black peppercorns
• 24 ounces tuna (4 pieces, 1-1/2 inches thick)
• 2 teaspoons olive oil

1. To prepare the watermelon salsa, in a mixing bowl, combine all the ingredients and season with salt and pepper.
2. To prepare spice blend, grind all spices in a mini food processor or spice grinder they are powdery.
3. Spread the spice mixture evenly on a large plate.
4. Rinse the tuna fillets and pat dry.
5. Place one side of each piece of tuna into the spice mixture.
6. Shake off excess.
7. In a 10-inch nonstick skillet, heat 1 teaspoon of olive oil over high heat until almost smoking.
8. Carefully place two of the tuna fillets, spiced side down, into the skillet.
9. A spice crust should form within 1 minute.
10. Using kitchen tongs, turn over the tuna, lower the heat to medium, and cook for 2 to 5 minutes to desired doneness.
11. Repeat the process with the remaining tuna fillets.
12. For Watermelon Salsa:
13. Per serving: calories - 38, protein - 1gm, fat - 1gm, cholesterol - 0mg
14. For Tuna:
15. Per serving: calories - 198, protein - 40 gm, fat - 4 gm, cholesterol - 74 mg

watermelon, onion, poblano pepper, sweet yellow pepper, garlic, cilantro, lime zest, salt, coriander seeds, fennel seeds, black peppercorns, tuna, olive oil

Taken from www.foodnetwork.com/recipes/coriander-fennel-and-pepper-crusted-tuna-with-watermelon-salsa-recipe.html (may not work)