Seared Ahi Tuna with Lavender-Pepper Crust and Mustard Seed Dressing

from John Ash
adapted by Anne Halsted

serves 8 as a first course

1 1/2 pounds center-cut ahi tuna
1 teaspoon kosher salt
2 teaspoons black peppercorns
1 teaspoon white peppercorns
2 teaspoons fennel seed
1 1/2 teaspoons lavender flowers
2 tablespoons olive oil
4 cups savory greens and herbs, such as mâche, arugula, or chervil
lavender sprigs for garnish

Mustard Seed Dressing:
4 tablespoons whole-grain mustard
2 tablespoons olive oil
2 teaspoons toasted mustard seed
2 tablespoons seasoned rice vinegar
3 tablespoons vegetable stock or water
1 teaspoon honey (or to taste)
kosher salt and freshly ground black pepper

Trim and cut the tuna into blocks approximately 2 inches across, depending on the size of the original pieces. Crush the salt, peppercorns, fennel seed, and lavender with a mortar and pestle or a rolling pin. Lightly oil the tuna pieces with 2 teaspoons of the olive oil and coat evenly with the lavender pepper mixture, patting off the excess. Heat the remaining olive oil in a large skillet over high heat, and when it just begins to smoke, quickly sear the tuna on all sides. Don't overcook. The tuna should be very rare inside. This will not take any more time than just to brown the outside of the fish. Immediately refrigerate the tuna for 1 hour (but no more than 3).

For the Mustard Seed Dressing, whisk all the ingredients together and season to taste. To serve, arrange the greens on chilled plates and lightly toss with some dressing. Thinly slice the tuna across the grain with a sharp knife and arrange on top of the greens. Spoon some dressing over the tuna and garnish with a lavender sprig.

This makes an elegant first course. The crust is especially intriguing because of the use of lavender. Serve with a Fume Blanc or a Sauvignon Blanc.