Seared Ahi Tuna With Lavender Pepper Crust Recipes

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.

SEARED AHI TUNA

Steps:

• Combine the kosher salt (NOT table salt) coriander, paprika, cayenne pepper and black pepper in a bowl. Mix well and set aside.
• Combine black and white sesame seeds in another bowl and set aside.
• With paper toweling, pat the excess moisture from the ahi tuna pieces.
• Generously rub the seasoning mixture all over tuna, pressing into the tuna without mashing it.
• Next, press the mixed sesame seeds into the tuna, covering it all over.
• Place a heavy bottomed non-stick or cast iron skillet on medium high heat. Add the oil and distribute it evenly all over the pan surface.
• When the oil begins to smoke slightly and/or is starting to swirl, place the tuna in the pan.
• Cook for approximately 45 seconds on each side.
• Lastly, using tongs, cook the ends and (cut) sides for 20 seconds each.
• Remove from heat. Slice to desired thickness (preferably using a very sharp sashimi knife) and serve.