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Naomi Pomeroy's coriander seared tuna is a light, healthy treat for your next dinner gathering.

We’re craving coriander seared tuna, thanks to James Beard Award–winning chef Naomi Pomeroy’s fantastic new cookbook. Taste & Technique is a collection of Pomeroy’s favorite recipes and the step-by-step skills you’ll need to pull them off expertly at home. Dig into this informative book and up your dinner party game with dishes like these!

This is a classic example of three ingredients that work really well together. The recipe is so simple that every ingredient really needs to shine. I only make this dish during the winter, when citrus is at its best. When shopping for tuna, be specific: The term “sushi grade” isn’t regulated, so ask your fishmonger for #1 grade ahi (yellowfin or bigeye) tuna, which is the tuna industry’s highest ranking. Make sure it’s shiny, firm and lacking any fishy smell. Ask the fishmonger to cut a log about 4 inches long and 2 1⁄2 inches wide from the tuna loin. If this isn’t possible, you may need to cut smaller pieces from a larger steak, as described below.

Reprinted with permission from Taste & Technique