The Coriander Tuna with Cabbage Salad

As you probably noticed in my previous entry I've rearranged the kitchen once again. It does cramp the sink a tiny bit and make one of my undersink doors unusable. However, I never keep much under the sink, so we're good there.

The plusses are numerous, including making it easier to transfer from work surface to stove to sink in any combination. I've also freed up space on the other side of the kitchen for my bicycle, my two spare dinner chairs, and the trash and recycling are closer to the work station.

Chronologically this meal took place before the chicken in my previous entry, but that Dragon's-wort chicken was too much on my mind to avoid writing about first.

Tuna's been absent from the menu for a while and I wanted to bring it back to the table with a bit of something different. Usually I sear it on either side and season with pepper and salt. For this version I also added a nice coating of ground coriander.

I also created a very easy cabbage salad by shredding the cabbage, adding fresh ground pepper and salt, and mixing in some spicy rice vinegar. Let that sit in the fridge for a half hour or so.

Firing up the mandolin here. I've not yet used it to simply slice things and I'll have to wait until I do that before trashing this piece of equipment. It's definitely not good for shredding or julienne. 

Add the rice vinegar. 

Mix. 

Fire up the pan! I like my tuna on the well-done side sometimes and that's the case here.

 This piece was thick and cooked approximately five minutes a side. 

Served with a sprig of cilantro. 

Your soundtrack for this entry: Parry Gripp - Do You Like Waffles.