Spice crusted tuna… it sounded like a good recipe, and also a good choice for what has been a busy January. I broke my rule (since I was late making this) and read some of the others’ posts and comments about the recipe. This time it was totally encouraging, since I don’t make a lot of fish, and very rarely tuna. I picked some up frozen (as suggested by Betsy), and I happened to have a few scallops, so I thought they would be good too.
There is a spice mixture that is put together – coriander, white pepper, cardamom, and some fresh ginger. This is crushed (or processed) into a paste to put onto the fish.
I didn’t seem to have as much as some others, maybe my math was off. This was also suggested to be paired with a mango chatini, which is generally a kind of salsa…
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