Lavender & Pepper Crusted Ahi Tuna with Mustard Greens
Indulge in the exquisite flavors of seared Ahi tuna, beautifully encrusted with a unique blend of lavender and pepper. This elegant dish, adapted from John Ash's renowned culinary work, presents a delightful fusion of aromatic spices and fresh greens. The vibrant colors of the plated dish, alongside the subtle essence of lavender, create a memorable dining experience, perfect for impressing guests or for a special family meal. Enjoy the complementing textures of the lightly seared fish and the refreshing bed of savory mixed greens, topped with a tangy mustard seed dressing. This recipe will elevate your next dinner to a truly gourmet affair.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
center-cut fresh ahi tuna
1.5 lbs (cut into 1-inch thick steaks)
kosher salt
1 tsp (to taste for seasoning)
black peppercorns
2 tsp (crushed)
white peppercorns
1 tsp (crushed)
fennel seeds
2 tsp (crushed)
dried lavender flowers
1.5 tsp (crushed)
extra virgin olive oil
5 tbsp (divided)
savory mixed fresh greens (and herbs)
4 cups (for serving)
prepared whole grain mustard
4 tbsp (for dressing)
toasted mustard seeds
2 tsp (for dressing)
seasoned rice vinegar
2 tbsp (for dressing)
vegetable stock or water
3 tbsp (for dressing)
honey
1 tsp (to taste)
kosher salt
to taste (for seasoning)
fresh ground black pepper
to taste (for seasoning)
Instructions
1
If using the center-cut ahi tuna, trim it into a block approximately 2 inches across, then cut into 1-inch thick steaks to ensure even cooking.
2
In a mortar and pestle, or using a rolling pin, crush together the kosher salt, black peppercorns, white peppercorns, fennel seeds, and dried lavender flowers until finely ground.
3
Lightly coat the tuna steaks with 2 teaspoons of extra virgin olive oil. Evenly apply the lavender-pepper mixture to the surface of the tuna, gently patting to ensure adherence. Shake off any excess crust.
4
Heat 1 tablespoon of extra virgin olive oil in a heavy-bottomed sauté pan or cast-iron skillet over high heat until shimmering.
5
Carefully place the tuna steaks in the hot pan. Sear for 1 minute without moving the fish to allow for a golden crust to form.
6
Turn the steaks over carefully with a spatula, reduce the heat to medium, and sear the second side for another minute, until the tuna is medium rare. Remove from heat immediately.
7
Refrigerate the seared tuna for at least 1 hour, but no more than 3 hours, to allow the flavors to meld.
8
To prepare the mustard seed dressing, preheat your oven to 375°F (190°C). Spread the mustard seeds in a single layer on a baking pan.
9
Roast in the oven for a few minutes, watching carefully to avoid burning. Once toasted, remove and let the seeds cool.
10
In a mixing bowl, whisk together the cooled toasted mustard seeds, remaining extra virgin olive oil, seasoned rice vinegar, vegetable stock (or water), and honey to taste. Season with kosher salt and fresh ground black pepper as needed.
11
To serve, arrange a generous portion of savory mixed greens on chilled individual plates. Drizzle the mustard seed dressing over the greens.
12
Thinly slice the chilled tuna steaks and artfully arrange them atop the dressed greens. Serve immediately and enjoy the burst of flavors.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein is 1.5 lbs of center-cut fresh ahi tuna, cut into 1-inch thick steaks.
What ingredients make up the lavender-pepper crust?
The crust is made from a blend of kosher salt, black peppercorns, white peppercorns, fennel seeds, and dried lavender flowers.
How should the spices be prepared for the crust?
The spices should be crushed together using a mortar and pestle or a rolling pin until they are finely ground.
How thick should the ahi tuna steaks be cut?
The tuna should be cut into steaks that are approximately 1-inch thick to ensure even cooking.
What is the best way to ensure the spice crust adheres to the tuna?
Lightly coat the tuna steaks with extra virgin olive oil first, then apply the mixture and gently pat it onto the surface.
What type of pan is recommended for searing the ahi tuna?
A heavy-bottomed sauté pan or a cast-iron skillet is recommended for achieving a proper sear.
How long should each side of the tuna be seared?
The first side should be seared for 1 minute on high heat, and the second side for another minute on medium heat.
What is the recommended doneness for the tuna?
The tuna should be seared until it is medium rare.
Does the tuna need to be chilled after cooking?
Yes, the seared tuna should be refrigerated for at least 1 hour, but no more than 3 hours, before serving.
At what temperature should the mustard seeds be roasted?
The mustard seeds should be roasted in a preheated oven at 375°F (190°C).
What are the components of the mustard seed dressing?
The dressing consists of toasted mustard seeds, extra virgin olive oil, seasoned rice vinegar, vegetable stock (or water), and honey.
Can I substitute the vegetable stock in the dressing?
Yes, you can use water as a substitute for vegetable stock in the mustard seed dressing.
What kind of greens should be served with the tuna?
The recipe calls for 4 cups of savory mixed fresh greens and herbs.
How should the tuna be sliced for the final presentation?
The chilled tuna steaks should be sliced thinly and arranged artfully atop the dressed greens.
Is there a specific way to prepare the mustard seeds for the dressing?
Spread the seeds in a single layer on a baking pan and roast them for a few minutes until toasted, being careful not to burn them.
What provides the sweetness in the dressing?
Honey is used in the dressing to provide sweetness to taste.
Is this dish served warm or cold?
The dish is served chilled, with the tuna refrigerated after searing and the greens arranged on chilled plates.
What kind of vinegar is used in the recipe?
Seasoned rice vinegar is used for the dressing.
Who is the inspiration behind this recipe adaptation?
This recipe is adapted from the culinary work of John Ash.
How many teaspoons of lavender are required?
The recipe requires 1.5 teaspoons of dried lavender flowers.
What type of salt is best for this recipe?
Kosher salt is used both for the spice crust and for seasoning the dressing.
Should the mustard seeds be cooled before mixing the dressing?
Yes, once roasted, the mustard seeds should be allowed to cool before being whisked into the other dressing ingredients.
How much olive oil is used in total?
A total of 5 tablespoons of extra virgin olive oil is used, divided between the tuna coating, the pan, and the dressing.
Can I use prepared mustard in the dressing?
The recipe lists 4 tablespoons of prepared whole grain mustard as part of the ingredients for the dressing.
Is this dish suitable for a dinner party?
Yes, it is described as an elegant gourmet dish that is perfect for impressing guests or for special family meals.
What should the texture of the tuna be after searing?
The tuna should have a golden, flavorful crust on the outside while remaining tender and medium rare on the inside.
What is the maximum time the tuna should be refrigerated?
The tuna should not be refrigerated for more than 3 hours before serving to maintain the best flavor and texture.
How do I prep the tuna if it is a center-cut block?
Trim it into a block approximately 2 inches across before slicing into 1-inch thick steaks.
Are both black and white peppercorns necessary?
Yes, the recipe uses 2 teaspoons of black peppercorns and 1 teaspoon of white peppercorns for a complex heat profile.
What defines the flavor profile of this dish?
The dish features a fusion of aromatic lavender, spicy peppers, savory fennel, and a tangy mustard seed dressing.