Seared Ahi Tuna With Lavender-Pepper Crust

Recipe by Leftovers
READY IN: 35mins




  • 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.