Tuna Black And Blue In Lemon And Butter Sauce Recipe

) Pat-dry the tuna.

) Combine all dried ingredients (salt, pepper, cardamom, coriander, lemon rind). In a hot pan, toast dry mixture for a minute. Put in a mixing bowl and let cool down.

Rub/Sprinkle the dry mixture on both sides of the tuna fillet (just enough to cover each side). Put in a sealed container and chill for at least 15 minutes (or you can do this ahead and store in chiller).

) In a hot skillet, melt butter and drizzle oil. Sear/pan-fry tuna ( thinnest part on pan) for about a minute on each side. Put in a plate and do the same with other tuna fillet.

) After tuna are cooked, (if using wine; deglaze pan with wine, stir, and let boil, remove pan from heat)

turn off heat; melt butter on the same pan, put lemon, grate lemon rind, and season w/ salt & pepper.

) Whisk sauce until derive a creamy consistency.

) Cut tuna half inch crosswise, put some sauce on top. Garnish with cilantro leaves and serve.