Seared tuna with a coarse coriander crust, finished with a glossy soy-mirin butter glaze and a bright citrus-cilantro vinaigrette, served over peppery arugula for contrast.
Coriander-Crusted Tuna with Soy‑Mirin Butter and Citrus Herb Vinaigrette
A quick, restaurant-caliber weeknight main: a peppery, crunchy coriander crust and glossy soy-mirin butter play off a bright lemon–cilantro vinaigrette over peppery arugula.
This is the kind of dinner that looks elevated but comes together in a flash—perfect for when you want restaurant energy without a full mise en place. Ahi steaks take to a hot pan beautifully, so with about 20 minutes of prep and a few minutes on the heat you get a tender, rare center wrapped in a crunchy, aromatic coriander shell.
The textures are the star: toasted coriander seeds crushed coarsely for pop, a quick high-heat sear for a caramelized edge, and a glossy soy‑mirin butter that clings to the crust. Bright lemon and cilantro in the vinaigrette cut through the richness, while a bed of peppery arugula provides the leafy contrast—each bite alternating between savory, citrusy, and herb-fresh.
A few practical notes that make this foolproof: toast the coriander until fragrant and crush coarsely (mortar or zip-top bag and rolling pin), pat tuna dry and press the crust into the steaks, and heat a heavy skillet until it shimmers before searing. Finish the fish with the soy‑mirin butter just long enough to glaze the crust without overcooking the center.
This also plays well as a make-ahead dish—whisk the vinaigrette and store it in the fridge, and you can toast and crush the coriander earlier in the day. Serve simply over arugula with a wedge of lemon, or pair with steamed rice and quick-roasted vegetables for a full weeknight spread.
Ingredients
How to Make Sommelier-Style Seared Tuna Crusted Coriander
- Toast the coriander seeds in a dry skillet over medium heat until fragrant, about 2–3 minutes, then transfer to a mortar and coarsely crush (or place in a zip-top bag and crush with a rolling pin).
- Pat the tuna steaks dry, season both sides with kosher salt and black pepper, then press the crushed coriander evenly onto all sides so the seeds form a crust.
- Whisk the citrus-cilantro vinaigrette: juice the lemon, then combine 2 tbsp lemon juice, rice vinegar, Dijon mustard, honey, sesame oil, extra-virgin olive oil, and chopped cilantro in a bowl; taste and adjust salt or lemon as needed.
- Heat a large heavy-bottomed skillet (cast iron preferred) over high heat until very hot, add the vegetable oil and swirl to coat so it shimmers but does not smoke.
- Sear the tuna: place steaks in the hot pan and cook 45–60 seconds per side for rare (longer if you prefer medium), using tongs to sear the edges briefly; remove to a cutting board and let rest 2 minutes.
- While the tuna rests, make the soy-mirin glaze: lower heat to medium, add the soy sauce and mirin to the hot pan to deglaze, simmer 1–2 minutes to reduce slightly, then remove from heat and whisk in 1 tbsp cold unsalted butter until glossy.
- Slice the tuna against the grain into 1/4–1/3-inch slices and return the slices briefly to the warm pan (30 seconds) if you want the crust to reheat, then transfer to a serving plate.
- Dress the arugula lightly with 1–2 tbsp of the citrus-cilantro vinaigrette and arrange on plates; fan the tuna slices over the greens, spoon the soy-mirin glaze over and around the fish, and dot with remaining vinaigrette for layered flavor.
- Finish with 1 tbsp cold butter melted and spooned over the tuna for a glossy finish, scatter sliced scallions and a few cilantro leaves, and serve immediately; leftovers keep well chilled and are excellent sliced cold on salads.
Recipe Card
Sommelier-Style Seared Tuna Crusted Coriander
Seared tuna with a coarse coriander crust, finished with a glossy soy-mirin butter glaze and a bright citrus-cilantro vinaigrette, served over peppery arugula for contrast.
- Prep
- 20 min
- Cook
- 10 min
- Servings
- 4
Ingredients
Instructions
- Toast the coriander seeds in a dry skillet over medium heat until fragrant, about 2–3 minutes, then transfer to a mortar and coarsely crush (or place in a zip-top bag and crush with a rolling pin).
- Pat the tuna steaks dry, season both sides with kosher salt and black pepper, then press the crushed coriander evenly onto all sides so the seeds form a crust.
- Whisk the citrus-cilantro vinaigrette: juice the lemon, then combine 2 tbsp lemon juice, rice vinegar, Dijon mustard, honey, sesame oil, extra-virgin olive oil, and chopped cilantro in a bowl; taste and adjust salt or lemon as needed.
- Heat a large heavy-bottomed skillet (cast iron preferred) over high heat until very hot, add the vegetable oil and swirl to coat so it shimmers but does not smoke.
- Sear the tuna: place steaks in the hot pan and cook 45–60 seconds per side for rare (longer if you prefer medium), using tongs to sear the edges briefly; remove to a cutting board and let rest 2 minutes.
- While the tuna rests, make the soy-mirin glaze: lower heat to medium, add the soy sauce and mirin to the hot pan to deglaze, simmer 1–2 minutes to reduce slightly, then remove from heat and whisk in 1 tbsp cold unsalted butter until glossy.
- Slice the tuna against the grain into 1/4–1/3-inch slices and return the slices briefly to the warm pan (30 seconds) if you want the crust to reheat, then transfer to a serving plate.
- Dress the arugula lightly with 1–2 tbsp of the citrus-cilantro vinaigrette and arrange on plates; fan the tuna slices over the greens, spoon the soy-mirin glaze over and around the fish, and dot with remaining vinaigrette for layered flavor.
- Finish with 1 tbsp cold butter melted and spooned over the tuna for a glossy finish, scatter sliced scallions and a few cilantro leaves, and serve immediately; leftovers keep well chilled and are excellent sliced cold on salads.
Nutrition
- Carbohydrates
- 6
- Saturated Fat
- 7
- Sodium
- 780
- Fiber
- 2
- Unsaturated Fat
- 13
- Protein
- 43
- Fat
- 22
- Cholesterol
- 80
- Trans Fat
- 0.1
- Calories
- 450
- Sugar
- 4