Recipe by Leftovers
Recipe has been adapted from From The Earth To The Table - John's Wine Country Cuisine, by John Ash with Sid Goldstein, published by Dutton Book, 1995. John Ash says, "This makes an elegant first course. The crust is especially intriguing because of the use of lavender."
Top Review by merron-iru kami
Omg! Fantastic! I don't prefer the strong anise flavor of fennel seeds, but I thought that this was to die for, as did my friends. The lavender is a brilliant addition. Imho, this would be a lovely prepartion for lamb chops, as well.
- 680.38 g center-cut fresh ahi tuna or 0 inch thick sushi quality tuna steak
- 4.92 ml kosher salt
- 9.85 ml black peppercorns
- 4.92 ml white peppercorns
- 9.85 ml fennel seeds
- 7.39 ml dried lavender flowers (Available in health food stores or use your home-dried flowers)
- 44.37 ml extra virgin olive oil
- 946.36 ml savory mixed fresh greens (and herbs)
MUSTARD SEED DRESSING
- 59.16 ml prepared whole grain mustard
- 29.58 ml extra virgin olive oil
- 9.85 ml toasted mustard seeds
- 29.58 ml seasoned rice vinegar
- 44.37 ml vegetable stock or 44.37 ml water
- 4.92 ml honey, to taste
- kosher salt
- fresh ground black pepper
Directions See How It's Made
- 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.