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  • Weyand's Chef

Lavender and Herb Crusted Ahi Tuna

This is a delicious, very simple yet elegant preparation. The tuna gets a little hit from the peppercorns, balanced with the gentle and unique flavor of dried lavender. It works very well with either of the vinaigrette’s shown here, or just with a little shake of soy sauce and mirin. Serve atop your favorite salad to take advantage of the vinaigrette’s or with your preferred side dish. Serves 4-6


1 lb. fresh tuna

1 teaspoon kosher or sea salt

2 teaspoons whole black peppercorns

1 teaspoon whole pink peppercorns (or sub white)

2 teaspoons dried fennel seed

2 teaspoons dried lavender

3 tablespoons olive oil

3 cups fresh cilantro, arugula, spinach or a mix

1/4 cup of citrus or mustard vinaigrette

Fresh lavender sprigs and lime wedges for garnish

Citrus Vinaigrette:

Whisk together:

1/3 of a whole fresh lime plus the zest

3 tablespoons fresh orange juice (preferable blood orange or tangerine but any kind of orange)

2 tablespoons fresh grapefruit juice

1/2 teaspoon honey

2 tablespoons rice vinegar

3-4 tablespoons olive oil

1/4 teaspoon crushed red pepper flakes

1/2 teaspoon coriander seed

Salt and pepper to taste

Mustard Vinaigrette:

Whisk together:

4 tablespoons whole grain mustard

2 teaspoons toasted whole mustard seed (not mustard powder-it’s too strong!)

2 tablespoons rice vinegar

3 tablespoons white wine, sake, broth or water

1 teaspoon honey or pure maple syrup

2-3 tablespoons olive oil


In a mortar or spice grinder, coarsely grind the salt and spices. Spread onto a clean board and coat the tuna on both sides with the spice mix.

Heat the oil over high heat until shimmering in a heavy skillet.

Sear the tuna very quickly till just brown and flip. You want it rare in the middle and just seared on both sides, about 1-2 minutes maximum per side.

Note: you can also use this same preparation to create a delicious appetizer-just slice the finished tuna against the grain into thin strips and serve on a platter of greens.

Recipe and photo courtesy of Brier Neel, our good friend, and award-winning chef.

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