Seared Tuna with Lavender-Pepper Crust Recipe
Lavendar is more than just a beautiful fragrance. It is also a spice. Originally from France, lavendar is now also being commercially grown in central Texas.
1 1/2 pounds center-cut Ahi tuna or 4
1-inch thick sushi quality tuna steaks
1 teaspoon coarse kosher salt
2 teaspoons black peppercorns
1 teaspoon white peppercorns
2 teaspoons fennel seeds
1 1/2 teaspoons dried culinary
lavender flowers
3 tablespoons extra-virgin olive oil
4 cups savory mixed fresh greens and herbs
Mustard Seed Dressing
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. Serves 8.
1-inch thick sushi quality tuna steaks
1 teaspoon coarse kosher salt
2 teaspoons black peppercorns
1 teaspoon white peppercorns
2 teaspoons fennel seeds
1 1/2 teaspoons dried culinary
lavender flowers
3 tablespoons extra-virgin olive oil
4 cups savory mixed fresh greens and herbs
Mustard Seed Dressing
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. Serves 8.