S
San Queso
Guest
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 Tbspp 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 Tbsp Whole-grain mustard
2 Tbsp Olive oil
2 tsp Toasted mustard seed
2 Tbsp Seasoned rice vinegar
3 Tbsp 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.
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
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 Tbspp 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 Tbsp Whole-grain mustard
2 Tbsp Olive oil
2 tsp Toasted mustard seed
2 Tbsp Seasoned rice vinegar
3 Tbsp 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.
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/