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
Ingredients:
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
Preparation:
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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