Black Sesame Seed Encrusted Tuna

[jat]

Black Sesame Seed Encrusted Tuna

Serves 4 as Main Dish.

This was just a perfect combination of flavors. The tuna is

a "sashimi" grade, red, center cut. Each side is dusted

with black sesame seeds. It is served over carmelized

endives, with a star anise, shallot-lemon sauce. It was

accompanied by a shitake risotto, and served with sauteed

zucchini. We made this today at Citronelle. Thanks Isabelle!

I will include the recipe for the carmelized endives.

Make sure that the fish is room temperature. The oventop

or saute pan needs to be very hot, for a sear.

*Coat both sides of tuna with black sesame seeds.

*Use grapeseed oil in saute pan, and sear both sides,

should take about 2 min. Look for a white layer of

cooked fish on both sides.

*Put fish on rack. Voila.

SAUCE: LEMON SHALLOT WITH STAR ANISE

1 cup of shallots, diced

1/4 cup lemon juice

1/4 cup water

salt

1 t. paprika

1 star anise

2 oz. Plugra European Butter, non salted

*Cook shallots, lemon, water, pap.& salt to taste over medium high heat. Add star anise, cook for 1 min. At the end

add butter and whisk all.

CARMELIZED ENDIVE Time: 5 min. Note:

don't use teflon

Use 2 endive per person. Slice in half lengthwise, and

remove the bitter center in a "v" cut. Then slice

crosswidth. Coat your pan lightly with sugar. Wait until it melts and turns light brown. Add the endive, flip and

toss. It's a little shiny when done. Option, add a little

sherry vinegar at the end.

(E-mail me if you want the black peppercorn version with

the black pepper cream sauce.)

Keywords: Main Dish, Dinner, Fish, Easy, Lunch

( RG742 )