Zanzibar Tuna

This recipe is adapted from Andreas Viestad's truly incredible book,Where Flavor Was Born,a literate and evocative look at the foods of the Indian Ocean region.

What made this dish particularly appealing is that I've never subscribed to the current fashion of cooking tuna by searing it and leaving the center raw. Viestad agrees, and specifically notes with this recipe that it certainly should not be cooked that way.

I have made this dish as instructed, and also adapted it to kebabs. If you go that route, be sure and adjust the cooking times, because you want the tuna to be cooked all the way through, but not overcooked.                        

               Grilled Tuna With Zanzibar Spice

2 8-ounce tuna steaks          
2 tsp coriander seeds
2-3 tsp cumin seeds               
4 cloves
2 tsp black peppercorns          
1 tsp powdered turmeric
1-3 tsp chili powder (optional)
Salt
Oil from brushing the tuna
Lime wedges for serving

Rinse the tuna steaks and pat dry. Let stand at room temperature at least 15 minutes before cooking. Prepare a grill for direct cooking.

Dry roast the coriander, cumin, cloves, and peppercorns, crush to a powder. Add the rest of the spices and salt to taste and mix well.


Brush the tuna steaks with oil, then rub with two-thirds of the spice mixture.

Place the tuna on the grill and cook over high heat for two minutes on each side. Remove from the grill and let rest two minutes. Then place the tuna on a cooler part of the grill, away from direct heat, and grill for two to three minutes longer on each side. Dust the tuna steaks with the rest of the spice mixture and serve with lime wedges on the side.