1. Stir together soy sauce, water, lime juice, ginger, sugar and scallion.
2. Coarsely crush peppercorns and coriander with a morar and pestle or heavy skillet. Sprinkle tuna with 3/4 tsp salt, then press spice mixture evenly all over fish.
3. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sear tuna, turning once, about 6 minutes for medium-rare.
4. Serve with dipping sauce.
This was good. Jason really liked it also. I cooked the fish well done though. The dipping sauce was excellent.
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|Serving Size: 1 Serving (248g)|
|Recipe Makes: 4|
|Calories from Fat: 68 (23%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 105.3mg||32 %|
|Sodium 273mg||9 %|
|Potassium 957.2mg||25 %|
|Total Carbohydrate 3.7g||1 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 2.9g|
|Protein 50g||71 %|
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Calories per serving: 292
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