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Seared Ahi Tuna w/Lavender Pepper Crust




Source of Recipe


link


Recipe Introduction


This makes an elegant first course. The crust is
especially intriguing because of the use of lavender.


Recipe Link: http://whatscookingamerica.net/TunaLavender.htm

List of Ingredients




Seared Ahi Tuna w/Lavender Pepper Crust

1 1/2 pounds center-cut ahi tuna or 4 (4 to 6-ounce) 1-inch thick sushi
quality tuna steaks
1 teaspoon coarse kosher salt
2 teaspoons black peppercorns
1 teaspoon white peppercorns
2 teaspoons fennel seeds
1 1/2 teaspoons dried lavender flowers
...(available in health food stores or use
...your home-dried flowers)
3 tablespoons extra-virgin olive oil
4 cups savory mixed fresh greens and herbs
Mustard Seed Dressing recipe below

If using the center-cut ahi tuna, trim and cut the tuna into a block
approximately 2 inches across; then cut into 1-inch steaks.
Crush the salt, peppercorns, fennel seeds, and lavender with a mortar and
pestle or a rolling pin. Lightly oil the tuna with 2 teaspoons of the olive
oil; evenly coat the tuna with the lavender-pepper mixture, patting off any
excess.
In a heavy bottomed saut� pan or a cast-iron pan, heat the remaing 1
tablespoon olive oil. Increase the heat to high and place the tuna in the
pan. Sear for 1 minutes, then turn over carefully, reducing the heat to
medium. Sear the other side for 1 more minutes until medium rare. Remove
from heat and immediately refrigerate the tuna for at least 1 hour but no
more than 3 hours.
To serve, arrange the greens on chilled individual serving plates. Drizzle
with Mustard Seed Dressing. Thinkly slice the tuna and arrange on top of the
dressed greens.
Makes 8 servings.
Recommended wine: Fume/Sauvignon Blanc offers some balancing acidity to the
peppry, mustardy flavors in the dish. A young, vibrantly fruity Pinot Noir
works eautifully as a red wine accompaniment.

MUSTARD SEED DRESSING:
4 tablespoons prepared whole-grain mustard
2 tablespoons extra-virgin olive oil
2 teaspoons toasted mustard seed
2 tablespoons seasoned rice vinegar
3 tablespoons vegetable stock or water
1 teaspoon honey (or to taste)
Coarse kosher salt and freshly ground black pepper
Preheat oven to 375 degrees F. Place mustard seeds in a baking pan. Place in
oven and roast for a couple of minutes (watch carefully so the seeds don't
burn). Remove from oven and let cool.
Whisk all the ingredients together and season to taste.

Recipe