Seared Ahi Tuna with a Lavender-pepper Crust
1 1/2 lb Center-cut Ahi tuna
1 tsp Kosher salt
2 tsp Black peppercorns
1 tsp White pepper corns
2 tsp Fennel seed
1 1/2 tsp Dried lavender flowers
3 TBS Olive oil
4 cups Savory greens and herbs
(such as mache; arugula, chervil)
Mustard Seed Dressing - recipe follows
Trim and cut the tuna into a block,
approximately 2 inches across (depending
on the size of the original piece).
Crush the salt, peppercorns, fennel seed and
lavender with a mortar and pestle or a rolling
pin.
Lightly oil the tuna pieces with 2 teaspoons
of the olive oil and coat evenly with the
lavender-pepper mixture, patting off the excess.
Heat the remaining olive oil in a large skillet
over high heat, and when it just begins to smoke,
quickly sear the tuna on all sides.
Don't overcook; the tuna should be rare inside.
This will not take any more time than just
to brown the outside of the fish.
Immediately refrigerate the tuna for 1 hour (but
no more than 3).
To serve, arrange the greens on chilled plates.
Drizzle the Mustard Seed Dressing over the greens.
Thinly slice the tuna and arrange on top of the
dressed greens.
~~~ Mustard seed dressing
4 TBS Whole-grain mustard
2 TBS Olive oil
2 tsp Toasted mustard seed
2 TBS Seasoned rice vinegar
3 TBS Vegetable stock or water
1 tsp Honey; or to taste
Kosher salt; to taste
Freshly-ground black pepper; to taste
Whisk the first six ingredients together
and season to taste with salt and pepper.
This recipe yields about 3/4 cup of dressing.
Recipe Source: COOKING RIGHT with John Ash
>From the TV FOOD NETWORK -
(Show # CR-9660 broadcast 08-26-1996)
http://www.foodtv.com
--
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