Seared Ahi Tuna With A Lavender Pepper Crust

Directions

1. Trim and cut the tuna into a block, approximately 2 inches across (depending of the size of the original piece). Crush the salt, peppercorns, fennel seed and lavender with a mortar and pestle or possibly a rolling pin. Lightly oil the tuna pcs with 2 tsp. of the extra virgin olive oil and coat proportionately with the lavender-pepper mix, patting off the excess.
2. Heat the remaining extra virgin olive oil in a large skillet over high heat, and when it just begins to smoke, quickly sear the tuna on all sides. Do not overcook; the tuna should be rare inside. This won't take any more time than just to brown the outside of the fish. Immediately chill the tuna for 1 hour (but no more than 3). To serve, arrange the greens on chilled plates. Drizzle the Mustard Seed Dressing. Thinly slice the tuna and arrange on top of the dressed greens.