Seared Coriander-Crusted Tuna Loin: Bold Flavor, Simply Prepared
Seared Coriander-Crusted Tuna Loin: Bold Flavor, Simply Prepared
For seafood lovers seeking a dish that’s both refined and full of flavor, this seared coriander-crusted tuna loin is a standout choice. Our recipe highlights the richness of thick-cut tuna loin—a step above the usual tuna steak—while incorporating a vibrant crust of crushed spices. The result is an elegant meal that’s easy enough for a weeknight dinner but impressive enough for a dinner party.
Tuna Loin over Tuna Steak
Unlike thinner tuna steaks, a tuna loin is cut thick and cooked as a single piece, allowing for a perfectly seared crust while keeping the interior rare or medium-rare. To prepare the crust, crushed coriander seeds are combined with a umami packed marinade. A quick sear in a cast-iron pan or a plancha on the grill caramelizes the outside, enhancing both texture and aroma while preserving the natural richness of the tuna.
Florida Coastal and Disney Inspired
On a trip to Disney in Orlando, Florida we had a surprisingly excellent meal at the well-loved Boathouse in Florida’s Disney Springs. Their Tuna Loin had amazing, bold flavor and this recipe shares a similar commitment to letting high quality, fresh seafood shine. We thinking serving the tuna sliced into 1/2 thick medallions over greens, caramelized leeks, or alongside sticky Brussel sprouts compliments the seared tuna loin extremely well.
Do you love eating fish? Check out these other great fish recipes:
- Mastering Grilled Dorada: Simple Prep, Bold Mediterranean Flavor
- Oven-Roasted Brill with Mediterranean Vegetables: Fresh Fish for Gatherings
- Baked Dorada: A Simple and Delicious Seafood Delight
- Baked Turbot Fish
Wine Pairings for Seared Coriander-Crusted Tuna Loin
We always love a good wine pairing. With the tuna loin a chilled Sauvignon Blanc or dry Riesling balances the richness of the fish and complements the coriander’s citrusy warmth. For those who prefer reds, a silky Pinot Noir with subtle acidity pairs well, especially if you’re serving the tuna with grilled vegetables or a soy-based sauce. The key is to choose a wine that highlights the dish without overpowering it.
Final Thoughts
Seared coriander-crusted tuna loin with its bold crust, tender center, and restaurant-quality presentation, is a dish that brings flavor and finesse to your table. Whether you’re elevating your weeknight dinner or recreating the feel of your favorite seafood spot, this recipe is a rewarding way to enjoy thick-cut tuna at its best.
Seared Coriander-Crusted Tuna Loin
Ingredients
Marinade
- 2 tbsp soy sauce, shoyu, or tamari
- 1/2 tbsp sugar or agave nectar
- zest of a lemon or orange
Tuna Loin
- 1 lb tuna loin
- 1.5 tbsp whole coriander seeds
- grape seed oil, or other high temp oil
Equipment
- 1 mortar and pestle
- 1 large ziplock bag large enough for the tuna loin; for marinating
- 1 large mixing bowl
- 1 cast iron pan or cast iron plancha
Instructions
- Add the ingredients for the marinade in a bowl and stir to mix together well.
- Place the tuna loin and the marinade in a zip lock bag and toss so that the tuna loin is well coated. Let sit for up to 15 minutes.
- While the tuna loin marinates, place the coriander seeds in a mortar and pestle. Gently crush the coriander seeds with the pestle to break the seeds up.
- Once the tuna loin is finished marinating remove from the zip lock bag and place in the large mixing bowl. Cover the tuna loin with the crushed coriander seeds.
- If using the stove top place a cast iron pan on the stove and turn the heat to medium high, turn on any ventilation fan as needed.. If using a grill and cast iron plancha place this on the grill and heat over high heat. The benefit of using the grill is that searing at high heat may cause some smoky conditions.
- Once the pan or plancha are hot drizzle the grape seed oil to coat the cooking surface.
- Place the tuna loin on the pan or plancha and cook for 3 to 5 minutes on each side, until all sides are seared with a nice crust. The target is for a medium rare center so take care not to overcook the tuna loin.
- Once all sides have been seared remove the tuna loin to a cutting board.
Let rest for 2-3 minutes and the slice into 1/2 inch thick slices.
Place 3-4 slices on each plate and pair with your favorite side.
