Hot, nutty, and heavily seasoned, this dry rub coats tuna with layers of sesame, fennel, and cayenne before it hits the heat. The whole seeds get ground first so the spice is even and sticks to the fish.
Ingredients
- [Whole ingredients]
- 10 tbsp white sesame seeds
- 5 tbsp fennel seed
- 2½ tbsp coriander seed
- [Other]
- 10 tbsp cayenne pepper
- 5 tbsp kosher salt
Instructions
- 1Grind the sesame seeds, fennel seed, and coriander seed together in a spice grinder until coarsely ground.
- 2Combine with the cayenne and kosher salt in a bowl.
- 3Mix until evenly combined.
- 4Store in a labeled, sealed container at room temperature.
Cook's Note
Grind the whole seeds just until coarsely broken, not to a fine powder. Some texture in the rub gives the crust more character when the fish is seared.
Best Served With
Seared tuna, tuna tartare, or crusted on any fatty fish.
Why This Recipe Works
Fennel and coriander both have a natural sweetness that balances the heat of the cayenne. Sesame seeds add fat and a nutty note that keeps the rub from being just spicy.
Make It Yours
- Add a tablespoon of nori powder for more ocean flavor.
- Cut the cayenne in half for a milder version.
Leftover Strategy
Keeps at room temperature in a sealed container for up to 3 months.
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Pairing
Dry sake, crisp Sauvignon Blanc, or cold Pilsner.