Yes, cardamom. I thought I was using ground coriander but I realized when I smelled the pungent aroma of the cardamom that I’d grabbed the wrong bottle. Ah well, I thought I’d give it a try since I’d already dumped it in the marinade with the tuna. Cardamom imparts a sweet and savory flavor to chicken, meat, fruit, pastries…why not tuna?
Time: 5 minutes plus marinading time
Yield: 2 servings (for main course; for appetizer, 4 servings)
- 10 oz. ahi tuna
- 1 tsp ground cardamom
- 3 TBSP ponzu (or soy sauce)
- 1 tsp kosher salt
- Marinate the tuna in the ponzu and cardamom for 1 hour.
- Bring to room temperature while grill (or grill pan) heats.
- Remove from marinade and sprinkle with salt.
- Cook over direct high heat for 1 ½ minutes per side, just to sear.
- Slice and serve.
I've just recently starting trying cardamom in recipes. I love it. The bottle describes it as "pungent and aromatic with a fresh, sweet, flowery taste and a hint of ginger and lemon." I don't get the flowery taste as much as aroma, but it is delicious and I couldn't describe it any better. I'm glad I grabbed the wrong bottle! What have you made with cardamom?