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    Seared Ahi Tuna w/Lavender Pepper Crust


    Source of Recipe


    link

    Recipe Introduction


    This makes an elegant first course. The crust is
    especially intriguing because of the use of lavender.

    Recipe Link: http://whatscookingamerica.net/TunaLavender.htm

    List of Ingredients




    Seared Ahi Tuna w/Lavender Pepper Crust

    1 1/2 pounds center-cut ahi tuna or 4 (4 to 6-ounce) 1-inch thick sushi
    quality tuna steaks
    1 teaspoon coarse kosher salt
    2 teaspoons black peppercorns
    1 teaspoon white peppercorns
    2 teaspoons fennel seeds
    1 1/2 teaspoons dried lavender flowers
    ...(available in health food stores or use
    ...your home-dried flowers)
    3 tablespoons extra-virgin olive oil
    4 cups savory mixed fresh greens and herbs
    Mustard Seed Dressing recipe below

    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 remaing 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. Thinkly slice the tuna and arrange on top of the
    dressed greens.
    Makes 8 servings.
    Recommended wine: Fume/Sauvignon Blanc offers some balancing acidity to the
    peppry, mustardy flavors in the dish. A young, vibrantly fruity Pinot Noir
    works eautifully as a red wine accompaniment.

    MUSTARD SEED DRESSING:
    4 tablespoons prepared whole-grain mustard
    2 tablespoons extra-virgin olive oil
    2 teaspoons toasted mustard seed
    2 tablespoons seasoned rice vinegar
    3 tablespoons vegetable stock or water
    1 teaspoon honey (or to taste)
    Coarse kosher salt and freshly ground black pepper
    Preheat oven to 375 degrees 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.

    Recipe




 

 

 


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