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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 ounce(s) white pepper corns |
2 ounce(s) black pepper corns |
2 ounce(s) fennel seed |
2 ounce(s) coriander seed |
2 ounce(s) ground cumin |
2 tuna fillets (8 oz each) |
4 egg yolks |
1/4 bunch(es) cilantro |
1/4 bunch(es) chives |
1/4 bunch(es) parsley |
4 jalapeno peppers, seeded |
8 ounce(s) mirin rice vindgar |
12 ounce(s) olive oil |
3 roasted red peppers |
1 cucumber, thinly sliced |
Directions:
1. ). Preheat oven to 325F. Roast the white pepper, black pepper, fennel and coriander for 15 minutes. Mix with the cumin and process all of the spices in a blender until finely ground. 2). Coat the tuna well with the spices and pan sear until medium rare or medium by coating a non-sick pan with olive oil spray and heating over med/high heat, searing tuna for 2 minutes on each side. Check done-ness and if not done, reduce heat to medium and cover, cooking about 1 minute each side. Set aside. 3). In a blender, make a jalapeno vinaigrette by mixing 2 of the egg yolks with the cilantro, chives, parsley and jalapenos and 4 oz of the mirin. Slowly add 6 oz of oil to emulsify. 4). In a blender, make a red pepper vinaigrette by mixing the remaining 2 egg yolks with the remaining 4 oz of rice vinegar and the roasted red peppers. Emulsify with the remaining oil. 5) To serve: place jalapeno vinaigrette and roasted pepper vinaigrette on each half of a large platter. Slice the tuna and place on top of vinaigrettes. Garnish with cucumber slices.
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