Ahi tuna in mustard crust with red pepper nage

Yield: 2 servings

Measure Ingredient
16 ounces Sushi-quality tuna -- cut in 8 oz slices
1 dash Cumin
1 dash Yellow mustard seed
2 \N Cloves garlic -- minced
1 dash Fresh thyme
4 ounces Dijon mustard
1 cup Seasoned bread crumbs --
1 dash Cayenne pepper
1 dash Salt
1 dash Black pepper


* See recipe for "Red Pepper Nage," elsewhere in this cookbook.

Prepare breadcrumbs in the usual manner, using the spices listed.

Brush the tuna slices with Dijon mustard and spread the seasoned breadcrumbs over the mustard. Cook the tuna to the desired degree of doneness, which is preferably rare.

Serve with Red Pepper Nage.

Recipe By : Mark Monette of the Flagstaff House, Boulder, CO From: Marjorie Scofield Date: 09-26-95 (15:47) (160) Fido: Recipes

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