Ingredients
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1 1/2 lbs center-cut fresh ahi tuna or inch thick sushi quality tuna steak
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1 teaspoon kosher salt
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2 teaspoons black peppercorns
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1 teaspoon white peppercorns
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1 1/2 teaspoons dried lavender flowers (Available in health food stores or use your home-dried flowers)
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3 tablespoons extra virgin olive oil
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4 cups savory mixed fresh greens (and herbs)
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4 tablespoons prepared whole grain mustard
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2 tablespoons extra virgin olive oil
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2 teaspoons toasted mustard seeds
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2 tablespoons seasoned rice vinegar
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3 tablespoons vegetable stock or 3 tablespoons water
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1 teaspoon honey, to taste
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kosher salt
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2 teaspoons fennel seeds
Instructions
- 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.