4 (6-ounce) top-quality or sushi-grade tuna steaks
1 tablespoon kosher salt
2 teaspoons coarsely ground black pepper
2 tablespoons fennel seeds, crushed
2 tablespoons coriander seeds, crushed
3 tablespoons olive oil
1. Mix salt, pepper, fennel and coriander. Pour mixture onto a large plate. Roll each tuna steak in the spices to coat evenly.
2. Add olive oil to a saute pan over high heat. When hot, add tuna. Sear on all sides to toast and encrust spices. Do not allow oil to smoke. Tuna will be rare inside. Slice in half lengthwise and serve.