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Szechwan Seared Tuna with Soy-Mustard Sauce

Szechwan Seared Tuna with Soy-Mustard Sauce
Thanks to its high smoke point, grapeseed oil is excellent for frying and enables you to get a good sear on the tuna. Szechwan pepper, a mildly hot spice, comes from the prickly ash tree. The berries resemble black peppercorns but are unrelated to the peppercorn family and contain a tiny seed.

Ingredients:

  • 2 Tbs. Dijon mustard
  • 2 Tbs. soy sauce
  • 2 1/2 Tbs. fresh lime juice
  • 1 Tbs. grated fresh ginger
  • 1 Tbs. minced shallot
  • 6 Tbs. grapeseed oil
  • 4 pieces lean sushi-grade Ahi tuna, each 3 oz.
  • Salt, to taste
  • Coarsely cracked Szechwan pepper, to taste
  • 2 oz. mixed baby greens

Directions:

In a bowl, whisk together the mustard, soy sauce, 2 Tbs. of the lime juice, the ginger and shallot. Add 4 Tbs. of the grapeseed oil in a slow, steady stream, whisking constantly until blended. Set aside.

Season the tuna with salt and Szechwan pepper. In a fry pan over high heat, warm 1 Tbs. of the oil until nearly smoking. Add the tuna and sear for about 30 seconds per side. Immediately remove the tuna from the pan.

In a bowl, combine the greens, the remaining 1 Tbs. oil, the remaining 1/2 Tbs. lime juice and salt and toss to mix. Divide among 4 salad plates. Cut the tuna into 1/4-inch-thick slices and divide among the plates, fanning the slices alongside the salad. Drizzle 1 Tbs. of the soy-mustard sauce over each serving and serve immediately.
Serves 4.