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Seared tuna

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This is basically a Jamie Oliver recipe, from his first cookbook, "The Naked Chef" - long before he was so terribly overexposed. I didn't have the coriander seeds he called for and I used a lot more garlic. Also I used fresh chili not dried.

It was tasty!

Next time: See if I can create a crispier crust by heating up the pan more.

1 clove garlic
1/4 fresh red chili
3-4 large fresh basil leaves
small handful fresh cilantro
juice of 1/4 lemon
salt and pepper
8 oz tuna steak

Chop up the first four ingredients until they're very fine (or mash them in a mortar and pestle). Add the lemon, mix, then season to taste.

Heat up an iron skillet or grill pan until it's very, very hot. Put in just a bit of oil and spread it thin. Heat more.

Spread the herbs and spices on both sides of the tuna steak. Throw the fish into the hot pan. Cook one minute on each side. Remove from pan, slice into thin pieces.

We served it over leek/tomato fried rice, and with a side of creamed spinach.
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