Tuna Steaks Moroccan Style

• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1 teaspoon turmeric
• 1/4 teaspoon ground anise seed
• 1/2 teaspoon ground ginger
• 18 teaspoon ground cinnamon
• 1/4 teaspoon red hot pepper flakes
• Salt and freshly ground white pepper to taste
• 4 tuna steaks, about 1 1/2 pounds total weight, about 1 1/2 inches thick
• 1 tablespoon fresh lemon juice
• 2 tablespoons olive oil
• 2 tablespoons melted butter
• 4 tablespoons coarsely chopped coriander

1. In a small mixing bowl, combine paprika, cumin, turmeric, anise, ginger, cinnamon, red pepper flakes, salt and and pepper, and blend well.
2. Place the tuna steaks on a large platter and sprinkle and rub each side with the spice mixture.
3. Sprinkle evenly with the lemon juice and oil.
4. Cover with plastic wrap.
5. Let stand until ready to cook.
6. If broiling, arrange the steaks on a rack and place under a very hot broiler about 4 inches from the heat.
7. Broil 4 minutes with the door partly open.
8. Turn, continue cooking or broiling leaving the door open for about 3 to 4 minutes for pink inside.
9. For rare, cook less.
10. The steaks should be well browned.
11. For pan frying, heat a heavy cast-iron skillet, large enough to hold the steaks in one layer.
12. Do not add fat.
13. When the skillet is quite hot, add the tuna steaks, cook until well browned on one side, about 3 minutes.
14. Turn and cook 3 minutes more on the second side for rare.
15. If desired, cook longer.
16. Place the steaks on warm plates, brush them with the melted butter, sprinkle with coriander.
17. Serve with couscous.

paprika, ground cumin, turmeric, ground anise, ground ginger, ground cinnamon, red hot pepper, salt, tuna, lemon juice, olive oil, butter, coriander

Taken from cooking.nytimes.com/recipes/4110 (may not work)