Grilling - Michael Ruhlman Technique Series

Le Creuset Technique Series with Michael Ruhlman

Grilling: Stovetop Sear

In the sixth installment of The Le Creuset Technique Series, Michael demonstrates his method for healthy, simply prepared, seared tuna in a Le Creuset grill pan.

Make It at Home: Coriander-Black Pepper Crusted Tuna with Orange Shallot Vinaigrette
Coriander-Black Pepper Crusted Tuna with Orange Shallot Vinaigrette

Serves: 4

  • Ingredients
  • 3 tablespoons coriander seeds
  • 3 tablespoons black pepper
  • 4 (4-ounce) tuna steaks
  • Kosher salt to taste
  • 1 tablespoon minced shallot
  • 2 tablespoons lemon juice or white wine vinegar
  • 2 tablespoons freshly squeezed orange juice
  • 3 tablespoons vegetable oil, plus more for oiling the grill pan
  • 4 ounces mesclun greens or other fresh salad greens
  • 1/4 cup picked cilantro leaves (optional)


In a grill pan or skillet over medium heat, combine the coriander seeds and black pepper, and toast until they become fragrant. Remove to a mortar and pestle, and coarsely pulverize them.

Season the tuna steaks with salt. Coat them liberally with the coriander-pepper mixture.

Start the vinaigrette by combining the shallot, lemon juice or vinegar, and orange juice. Season to taste with salt and set aside.

Set a grill pan over high heat. Oil a paper towel and rub the pan with it. The oil should smoke. Press the tuna steaks onto the grill pan and sear until the pan has left distinctive marks, about a minute.

Lift the tuna steaks, rotate them a quarter-turn, and set them back down on the grill pan, pressing down to complete the hash marks. Continue cooking another minute. Then flip and continue cooking about 2 more minutes or until done.

While the tuna is cooking, whisk the 3 tablespoons oil into the juice mixture. Combine the greens with the optional cilantro. Toss with half the vinaigrette and divide among 4 plates. When the tuna is done, slice in half and serve with the greens, spooning the remaining vinaigrette over the tuna and greens.

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