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INGREDIENTS:
1 lb. Sashimi grade tuna, cut into a 1 ½ by 1 by 10 inch rectangular log
1 Teaspoon black sesame seeds, toasted
1 Teaspoon cracked peppercorns
1 Teaspoon sesame oil
1 Teaspoon shoyu
Earth & Vine Provisions Honey Pear Vinaigrette
Earth & Vine Provisions Blackberry Peppercorn Zinfandel Vinaigrette
Garnish: mesclun tossed with olive oil and lemon juice
Pickled ginger.
PREPARATION:
Blend sesame seeds and peppercorns together, roll tuna in sesame oil and shoyu, then roll in sesame seeds and cracked peppercorn mixture until well coated.
Heat a nonstick sauté pan over high heat until very hot but not smoking.
Place tuna in hot skillet, roll and sear for about 1 to 2 minutes, or just until the tuna changes slightly in color from reddish-purple to light brown.
Immediately remove from the heat and place in the refrigerator to cool.
Using a very sharp knife cut the tuna roll into very thin slices.
On a plate fan the tuna in a circle and drizzle with Earth & Vine Provisions Honey Pear Vinaigrette as inner-ring on plate and drizzle Earth & Vine Provisions Blackberry Peppercorn Zinfandel Vinaigrette as outer ring around tuna medallions.
Garnish with mesclun and place pickled ginger in mounds around the edge of plate.
Serves 4
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