Seared Ahi Tuna With Lavender Pepper Crust Recipes

SEARED TUNA WITH OLIVES, CAPERS, PEPPERS AND TOMATO

Steps:

• Heat the garlic in the oil over low heat until it turns pale gold, about 15 minutes. Remove garlic with a slotted spoon to a small bowl.
• Increase the heat to med-high and add the red onions. Cook for 2 minutes. Add the tuna strips. Increase the heat to high and quickly sear the fish on all sides, while seasoning it with the basil, oregano, and mint. Cook until the fish is done to your liking, 2 to 5 minutes. Remove fish to a hot platter or warm oven.
• Return the garlic to the skillet. Add the tomatoes, olives, capers, and red pepper flakes. Cook for just a minute, stirring occasionally. Spoon over fish.
• Garnish with the remaining basil and mint.

SEARED AHI TUNA WITH LAVENDER-PEPPER CRUST

Steps:

• 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 sauté pan or a cast-iron pan, heat the remaining 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.
• Thinly slice the tuna and arrange on top of the dressed greens.
• For the mustard seed dressing:.
• Preheat oven to 375°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.