Black Pepper and Coriander–Crusted Tuna with Orange and Fennel–Roasted Potato Salad

Preparation

1. Step 1

   Preheat the oven to 450°F.

   Step 2

   Cut the potatoes into wedges and drop them onto a cookie sheet. Coat the potatoes in 3 tablespoons of the EVOO. Season the spuds with the grill seasoning. Roast the potatoes, turning them once, for 25 minutes, until tender and brown at the edges and a bit crusty.

   Step 3

   In a large salad bowl, combine the fennel fronds, thinly sliced fennel, red onion, basil, and parsley. In a small bowl, combine the orange zest and juice with the Dijon mustard and a little salt and pepper. In a slow steady stream, whisk in 3 tablespoons of the EVOO. Pour the dressing over the fennel salad, toss to coat, and reserve.

   Step 4

   When the potatoes have about 10 more minutes to roast, start the tuna. In a shallow dish, combine the flour, coriander, and coarsely ground black pepper and a little salt. Pat the tuna steaks dry and then coat them in the flour mixture, pressing it in lightly. Preheat a large nonstick skillet over high heat with the remaining 2 tablespoons of EVOO, twice around the pan. When the pan is very hot, add the steaks. Sear and brown the tuna steaks for 2 minutes, then turn, and immediately reduce the heat to medium. Loosely tent the pan with aluminum foil and cook the steaks 5 minutes for rare, 7 minutes for medium. The steaks should be firm but have a little give, and some pink should remain at the center.

   Step 5

   Remove the roasted potatoes from the oven and add them to the dressed fennel salad, tossing to combine. Taste them for seasoning and add a little salt and pepper if you want. Serve the tuna steaks alongside the orange and fennel–roasted potato salad.