Sixteen Spice Seared Tuna Recipe

Sixteen Spice Seared Tuna

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  • 3 tablespoons ground cinnamon
  • 3 tablespoons ancho chili powder
  • 3 tablespoons pasilla chili powder
  • 3 tablespoons ground cumin
  • 3 tablespoons ground coriander
  • 3 tablespoons ground ginger
  • 1 tablespoon ground cloves
  • 1 tablespoon ground fennel seed
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 tablespoon allspice
  • 1 teaspoon chile de arbol
  • 3 tablespoons brown sugar
  • 2 tablespoons kosher salt
  • 2 tablespoons coarsely ground black pepper
  • 1 teaspoon cayenne pepper
  • 4 (6-ounce) tuna steaks
  • 2 tablespoons canola oil
  • Mustard Mint Sauce, recipe follows

How to make Sixteen Spice Seared Tuna

Combine all of the spices in a bowl. Rub 1 side of each tuna steak with some of the rub. Heat oil in a large pan over high heat. Place the tuna in the pan, rub-side down, and cook until golden brown and the spices have formed a crust, about 2 minutes. Turn over and continue cooking for 1 to 2 minutes for rare doneness. Drizzle each steak with some of the Mustard-Mint Sauce.

Question from the Chef

“What's your favourite way to cook with fennel?”

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