Ingredients:
• 2 (4 to 6-ounce) tuna steaks (about 1 1/4-inches thick)
• 2 teaspoons coarsely ground black pepper
• 2 teaspoons coarsely ground coriander
• 3 tablespoons neutral oil, such as grapeseed or vegetable, divided
• Kosher salt
Directions:
• In a small bowl or on a shallow plate, mix together the 2 teaspoons of coarsely ground black pepper and 2 teaspoons of coarsely ground coriander.
• Pat the tuna steaks completely dry with paper towels.
• Rub 1 tablespoon of the neutral oil evenly over all sides of the steaks, then season generously with kosher salt.
• Press the top and bottom of each tuna steak firmly into the pepper and coriander mixture until evenly coated.
• Add the remaining 2 tablespoons of oil to a heavy skillet and place it over high heat. Wait until the oil is shimmering and just starting to faintly smoke.
• Carefully add the tuna steaks to the pan. Sear for 1 to 1.5 minutes per side without moving them, until a gorgeous spice crust forms. Because these are thick 1 1/4-inch steaks, this timing will leave them beautifully rare and warm in the center.
• Transfer the steaks to a cutting board. Use a very sharp knife to slice them against the grain into 1/4-inch thick slices.
Note: The coarse grind on the pepper and coriander is key here, it provides an incredible, aromatic crunch that contrasts perfectly with the tender, melt-in-your-mouth interior of the yellowfin.
