Pepper Crusted Tuna, Mustard Sauce and a Pea Shoot Salad

Ingredients

Tuna

• 1/2 cup black pepper, cracked (I do a very rough chop in my small food processor)
• 2 teaspoons kosher salt
• 3 tablespoons sesame seeds
• 4 tuna steaks it will really depend on the size of your tuna steaks (approximately 1-1 1/2-inch thick or 4-6 oz each)
• 1 tablespoon canola oil to coat the tuna
• 2 tablespoons canola oil to saute the tuna

Sauce

• 3 1/2 tablespoons Dijon mustard
• 4 tablespoons soy sauce
• 2 tablespoons fresh ginger, minced (now I fresh ginger, but if not ... you can get one of those small jars of pre minced ... similar to )
• 2 tablespoons shallots, minced fine
• 2 tablespoons lime juice
• 6 tablespoons canola oil

Salad

• 1 tablespoon fresh lime juice
• 1 shallot, thin sliced
• 1 tablespoon canola oil
• 8 cups of pea mixed sprouts (or you can use some other micro greens or mixed greens)
• salt
• pepper

Directions

1. 1

   Prepare the Tuna -- First, remove to the counter so the tuna can warm up a bit. You don't want to cook with icy cold tuna. It should be slightly room temperature.

2. 2

   Dressing -- In a small measuring cup or bowl, mix the the mustard, soy sauce, ginger, shallots, and lime juice and then slowly whisk in the oil to slightly emulsify and make it lightly and creamy. Set aside.

3. 3

   Coating the Tuna -- In your small food processor, lightly grind up the peppercorns, not fine ground, rough cracked and add to the salt and sesame seeds. Add this mixture to a small plate. Now lightly brush (don't soak the fish, just a light coating) one side of the tuna with oil and press into the pepper mixture and then place on a plate and baking sheet lined with was paper or parchment so it doesn't stick. Then do the same thing to the other side. The oil just helps the pepper coating to stick.

4. 4

   Saute -- I prefer cast iron for this, but if not, a large saute pan (NO NON-STICK) for this. Heat up to medium high to high heat and add the oil.

5. 5

   Then saute the tuna on each side for just 2 minutes (less depending on the thickness). You want the tuna medium rare. The top and bottom should have about 1/4" of opague color which means the outside edges will be done, but the inside still rare but warm. This also depends on how thick your steak is.

6. 6

   Salad -- As the tuna cooks. Just mix the pea sprouts in a large bowl with the shallots, lime juice, canola oil, salt and pepper. Toss lightly.

7. 7

   Tuna -- Once done, remove and just let rest for a couple of minutes while you get the plates ready.

8. 8

   Plate -- Add 1/2 cup of the mustard sauce down on each plate and 1 1/2 cups of the salad right next to the dressing. Then top with the beautiful tuna steak. I like to put mine right on top between the sauce and the salad. The mustard sauce you use both on the salad and on the tuna.