LAVENDER-PEPPER COATING:
1 1/2 teaspoons coarse sea salt
2 teaspoons whole black peppercorns
2 teaspoons whole fennel seeds
1 teaspoon white peppercorns
1 1/2 teaspoons dried lavender flowers
1 1/2 pounds ahi tuna (a solid 3-in.-square piece), well trimmed
3 tablespoons olive oil
MUSTARD SAUCE:
2 ounces whole-grain mustard
1 ounce olive oil
1 teaspoon mustard seed, toasted
1 teaspoon rice wine vinegar
1 teaspoon sugar or honey
8 ounces baby greens
edible flowers as needed, for garnish
Servings: 8
1. Using a mortar and pestle or a rolling pin, crush the ingredients for the lavender-pepper coating.
2. Lightly oil the tuna with 2 teaspoons (10 milliliters) of olive oil; coat lightly and evenly with the lavender-pepper mixture. Heat the remaining oil in a skillet to just smoking and quickly sear the tuna on all sides. This should not take more than 2 minutes. Immediately chill the seared tuna.
3. Mix the ingredients for the mustard sauce. Set aside.
4. To serve, thinly slice the tuna into 3 or 4 medallions per serving. Arrange on a chilled plate with baby greens and a small dollop of the mustard sauce. Garnish with edible flowers.
1 1/2 teaspoons coarse sea salt
2 teaspoons whole black peppercorns
2 teaspoons whole fennel seeds
1 teaspoon white peppercorns
1 1/2 teaspoons dried lavender flowers
1 1/2 pounds ahi tuna (a solid 3-in.-square piece), well trimmed
3 tablespoons olive oil
MUSTARD SAUCE:
2 ounces whole-grain mustard
1 ounce olive oil
1 teaspoon mustard seed, toasted
1 teaspoon rice wine vinegar
1 teaspoon sugar or honey
8 ounces baby greens
edible flowers as needed, for garnish
Servings: 8
1. Using a mortar and pestle or a rolling pin, crush the ingredients for the lavender-pepper coating.
2. Lightly oil the tuna with 2 teaspoons (10 milliliters) of olive oil; coat lightly and evenly with the lavender-pepper mixture. Heat the remaining oil in a skillet to just smoking and quickly sear the tuna on all sides. This should not take more than 2 minutes. Immediately chill the seared tuna.
3. Mix the ingredients for the mustard sauce. Set aside.
4. To serve, thinly slice the tuna into 3 or 4 medallions per serving. Arrange on a chilled plate with baby greens and a small dollop of the mustard sauce. Garnish with edible flowers.
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