1 tablespoon ground cardamom
1 tablespoon ground black pepper
1 tablespoon dried thyme leaves
1 tablespoon Kosher salt
2 - 8 ounce pieces fresh tuna, possibly log shaped
2 tablespoons extra virgin olive oil
In a small bowl combine first 4 ingredients and mix until all spices are evenly blended.
Generously season (or roll) tuna logs in seasoning until all sides are covered with spice mixture.
Heat extra virgin olive oil in a non-stick saute pan over moderate heat, and carefully lower tuna (one at a time) into hot oil. Quick-Sear each side for about 10 second, just to quickly seal the out side of the protein. Longer if you prefer a thicker sear. Repeat with second piece of tuna, than immediately place in refrigerator and chill for about 15 minutes.
Using a sharp Chefs knife, slice tuna into 1/4-inch slices and shingle onto a chilled plate. Garnish and serve.
Add some color with baby arugula and maybe fresh mango slices. Drizzle with a wasabi vinaigrette or serve with soy for dipping sushi style.