- 1 – 3 X 6 inch “log” of Tuna loin – preferably Ahi Spice Mix
- 2 Tbsp. Ground Chimayo Red Chile
- 1 Tbsp. each Coriander and Cumin Seed,
- toasted and ground
- 1 Tbsp. Kosher Salt
Thoroughly and evenly coat the outside of the Tuna loin with the spice mixture. Sear the Tuna in 2 tablespoons of oil in a very hot skillet for approximately 15 seconds per side. Allow to cool and slice.