Ingredients:
1 1/2 lbs center-cut fresh ahi tuna or inch thick sushi quality tuna steaks
1 teaspoon 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)
4 tablespoons prepared whole grain mustard
2 tablespoons extra virgin olive oil
2 teaspoons toasted mustard seeds
2 tablespoons seasoned rice vinegar
3 tablespoons vegetable stock or 3 tablespoons water
1 teaspoon honey, to taste
kosher salt
fresh ground black pepper
Directions:
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 saute 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.
Servings: 8
Time preparation: 30 min.
Time total: 35 min.