Herb Encrusted Carpaccio of Tuna

• 2 tablespoons whole coriander seeds, smashed
• 14 cup fresh rosemary, finely chopped
• 12 teaspoon salt
• 12 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 6 (8 ounce) tuna fillets
• 12 cup gingerroot, peeled and finely sliced
• 3 green chilies, seeded and finely sliced
• 8 radishes, finely sliced
• 12 cup coriander, leaves picked, stalks finely sliced
• 5 tablespoons sesame oil
• 3 tablespoons soy sauce, to taste
• 2 limes, juice of

1. Pound the coriander seeds in a pestle and mortar, then mix in the chopped rosemary, salt, pepper and oregano.
2. Sprinkle the mixture on a board or work surface.
3. Roll and press the tuna fillets over this, making sure the meat is completely covered with the coating.
4. In a very hot, ridged pan, sear off the meat for around 3-5 minutes until lite brown and ever so slightly crisp on all sides.
5. Remove fillets from the pan.
6. Allow them to rest for 5 minutes before slicing as thinly as possible.
7. lay the sliced tuna on a large plate.
8. Gather the ginger slices and slice finely across into little delicate matchsticks.
9. Scatter these over the tuna with the chilies, radishes and coriander.
10. Drizzle a very small amount of sesame oil, some soy sauce and freshly squeezed lime juice over the fillets.

coriander seeds, fresh rosemary, salt, ground black pepper, oregano, tuna fillets, gingerroot, green chilies, radishes, coriander, sesame oil, soy sauce

Taken from www.food.com/recipe/herb-encrusted-carpaccio-of-tuna-288634 (may not work)