Coriander is the seed of the cilantro plant. The flavors of both are important in Mexican cuisine, and both appear in this quick dish. Cook the tuna to medium-rare over relatively high heat for best results: The contrast between a crisp spice crust on the outside and meltingly tender fish inside is a lovely one. The versatile, fiber-rich salsa is a good choice for almost any Mexican or Southwestern dish.
View Recipe: Coriander-Crusted Tuna with Black Bean Salsa