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1
Heat spices together in small saucepan until fragrant.
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2
Place in a spice grinder until fine.
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3
Preheat cast iron skillet.
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4
Lightly coat each side of the tuna loin with the spice mixture.
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5
Sear each side of tuna in 1 tablespoon of canola oil.
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6
Leaving center of tuna very rare, set aside.
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7
Place leaves of limestone lettuce in mixing bowl.
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8
Add 3 to 4 tablespoons of the Toasted Sesame Vinaigrette, toss, and plate.
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9
Slice ahi tuna into bite size pieces and arrange on top of lettuce.
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10
Garnish with sliced ginger.
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11
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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12
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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13
Place shallots in a saucepan, cover with water, and simmer.
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14
Cook for 10 minutes, until tender.
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15
Drain shallots and put in a blender.
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16
Toast sesame seeds in a small skillet until light golden brown.
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17
In a mixing bowl, combine the vinegars, mustard, salt, and sugar.
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18
Stir lightly.
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19
Add mixture to shallots in blender and puree for about 2 minutes.
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20
While blender is running add both oils slowly.
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21
Add sesame seeds and blend 1 minute.
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22
Strain mixture and adjust seasoning.
