Toasted Cumin Seed Crusted Tuna

Courtesy of Chef Andy Brooks, Chef at Brooks Restaurant, Ventura, California

Serves 4

  • 4 Tbsp toasted cumin seeds           
  • 4  6 oz  pieces Ahi tuna
  • 2 tsp salt                   
  • 2 tsp black pepper
  • 1 Tbsp olive oil

In a small sauté pan, toast cumin seeds until golden brown, let cool and grind. Add salt and pepper to the crushed cumin seeds. Coat the tuna in the spice mixture. Heat olive oil on medium-high heat and sear the tuna to rare. Serve on top of collard greens and drizzle with sauce.