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Description:
Lavender - Pepper Coating:

1 1/2 tsp Coarse Sea Salt
2 tsp Whole Black Peppercorns
2 tsp Whole Fennel Seeds
1 tsp White Peppercorns
1 1/2 tsp Dried Lavender Flowers
1 1/2 lb Ahi Tuna, a solid 3-in.-square piece -- Well Trimmed
3 Tbsp Olive oil

Mustard Sauce:

2 oz Whole-Grain Mustard
1 oz Olive oil
1 tsp Mustard Seeds -- Toasted
1 tsp Rice Wine Vinegar
1 tsp Sugar or Honey
8 oz Baby Greens
Edible Flowers as needed -- for garnish

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.

Serves 8

URL: http://www.fishingcanada.com/Recipes/Tuna/