Grilling - Michael Ruhlman Technique Series
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Gift with Purchase Details

Our gift to you with your purchase of $150 or more: Petite Pumpkin Cocotte, a $30 value. Must use code PUMPKIN at checkout to receive gift with purchase. Applies to orders placed online at www.lecreuset.com and in Le Creuset Signature Stores. Offer not available in Le Creuset Outlet stores. Offer may not be redeemed on past purchases. Limited quantity available.

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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)

Instructions

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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