Aromatic whole cumin seeds impart texture and spice to this dish, while a touch of coconut oil, ideal for high-temperature pan frying and searing, lends a sweet, tropical flavor.

2 Tbsp crushed cumin seeds or ground cumin
1/4 tsp minced garlic
1/4 tsp kosher salt
1/8 tsp cayenne pepper
4 6-ounce tuna steaks
2 Tbsp unrefined coconut oil
2 Tbsp lime juice
2 Tbsp roughly chopped cilantro
1 lime, cut in wedges

1. In a small bowl, combine the cumin, garlic, salt and cayenne pepper. Stir to blend.

2. Rinse the tuna steaks and pat dry. Spread the cumin mixture evenly over the tuna, coating it completely.

3. Heat oil in a large skillet over high heat. Place tuna in skillet and partially cover. Sear for about 3 minutes, or until the fish gets a light brown crust.

4. Turn the fish over and sprinkle with the lime juice. Cook uncovered until lightly browned on the outside and not quite opaque in the center, just less than 3 minutes. Do not overcook. The tuna will continue to cook once removed from the pan.

5. Transfer the tuna to plates, garnish with cilantro, a sprinkle of salt and lime wedges. Serve.

Makes 4 servings

Recipe courtesy of Whole Foods Market

Photo by Leah Harb