Coriander Crusted Ahi Tuna
4 6-ounce ahi tuna (or salmon) filets
2 Tablespoons cracked black pepper
2 Tablespoons whole coriander seeds
2 Tablespoons whole cumin seeds
2 Tablespoons kosher salt
2 cloves garlic
½ bunch fresh cilantro
¼ cup apple cider vinegar
¾ cup plus about 6 Tablespoons canola oil
3 parsnips
4 cups spinach
Salt and pepper to taste

Toast cracked black pepper, coriander, cumin and kosher salt for 4-5 minutes to brown slightly. Let cool and grind or crush in mortar and pestle.

For the finishing vinaigrette, place 2 Tablespoons of the spice mix and in a blender and add garlic and cilantro. To that, add the apple cider vinegar and blend until smooth. Then add ¾-cup of canola oil while blending.

Peel the parsnips. Then create parsnip strips using the peeler. Hold in cold water. Heat a few Tablespoons canola oil to 350 degrees and fry parsnips until golden and crisp, about 2 minutes.

Heat a skillet to medium heat. Sauté spinach, using salt and pepper to taste. Place this in the center of 4 plates.

Using another skillet, add a few Tablespoons of canola oil and heat to medium-high. Coat the tuna with the remaining spiced blend from above and sear a few minutes on each side until done to your desire. Cut and lay the slices over the spinach, drizzle some of the vinaigrette over and around the tuna and top with the fried parsnip curls.

Serves 4

The Landing, Crowne Plaza Hotel
2829 Williams Blvd., Kenner