Seared ahi tuna with a lavender-pepper crust

Yield: 1 servings

Measure Ingredient
1½ pounds Center-cut Ahi tuna
1 teaspoon Kosher salt
2 teaspoons Black pepper corns
1 teaspoon White pepper corns
2 teaspoons Fennel seed
1½ teaspoon Dried lavender flowers
3 tablespoons Olive oil
4 cups Savory greens and herbs
\N \N (such as mache; arugula, chervil)
\N \N Mustard Seed Dressing; see * Note

* Note: See the "Mustard Seed Dressing" recipe which is included in this collection.

Trim and cut the tuna into a block, approximately 2 inches across (depending of 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. Thinly slice the tuna and arrange on top of the dressed greens. This recipe yields ?? servings.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9660 broadcast 08-26-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: John Ash

Converted by MM_Buster v2.0l.

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