Cooking Instructions

Grind all spices together and add sea salt. Cover tuna fillet with spice mixture. Wrap in plastic wrap and refrigerate until cooking time. Cook fennel in boiling water until tender; drain well. Place fennel and cream in blender jar and purée until smooth. Salt and pepper to taste. In a large frying pan, heat oil and cook tuna for about 2 minutes on each side. Cut into thin slices and spoon fennel cream over top.

Preparation: 15 minutes
Cooking: 15 minutes
Servings: 4

Ingredients

• 80 mL (1/3 cup) 15% cooking cream
• 5 mL (1 tsp) coriander seeds
• 5 mL (1 tsp) cumin seeds
• 5 mL (1 tsp) mustard seeds
• 5 mL (1 tsp) fennel seeds
• 5 mL (1 tsp) peppercorns
• 5 mL (1 tsp) sea salt
• 450 g (1 lb) very fresh tuna fillets
• 1 bulb fennel, thinly sliced
• 15 mL (1 tbsp) canola oil
• To taste salt and freshly ground pepper