Seared Ahi Tuna Encrusted With Roasted Pumpkin Seeds

By á-170456

Ingredients

• 3/4 cup pumpkin seeds coarsely chopped
• Salt to taste
• 1/4 cup dried white bread crumbs
• 1/4 cup mild extra-virgin olive oil (preferably French or Ligurian)
• 1/2 teaspoon paprika
• 1/2 teaspoon curry powder
• Freshly-ground black pepper to taste
• 3 egg whites
• 1 ahi tuna fillet, 1" thick - (abt 1 lb)
• A splash of dry white wine

Details

Servings 2

Preparation

Step 1

In a heavy skillet over low heat, roast the pumpkin seeds until they begin to pop, then remove from the heat. Sprinkle lightly with salt and pour into a small bowl. Add the bread crumbs, 3 tablespoons of the olive oil, the paprika, curry powder, salt, and pepper. Spread the seed mixture on a flat dish large enough to hold the fish. Place the egg whites in a large bowl and whisk lightly.

Dip the tuna fillet in the egg whites, and then coat well on one side with the pumpkin-seed mixture. In a cast-iron skillet over medium heat, warm the remaining 1 tablespoon olive oil. Add the tuna, seed-side up. Cook for 3 minutes, splashing a little white wine around the fish after 2 minutes; do not turn the fish. Remove from the pan and serve.

This recipe yields 2 to 3 servings.