In a heavy skillet over low heat, roast the pumpkin seeds until they begin to pop, then remove from the heat. Sprinkle lightly with salt and pour into a small bowl. Add the bread crumbs, 3 tablespoons of the olive oil, the paprika, curry powder, salt, and pepper. Spread the seed mixture on a flat dish large enough to hold the fish. Place the egg whites in a large bowl and whisk lightly.

Dip the tuna fillet in the egg whites, and then coat well on one side with the pumpkin-seed mixture. In a cast-iron skillet over medium heat, warm the remaining 1 tablespoon olive oil. Add the tuna, seed-side up. Cook for 3 minutes, splashing a little white wine around the fish after 2 minutes; do not turn the fish. Remove from the pan and serve.

This recipe yields 2 to 3 servings.

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