Seared Tuna With Caviar

1. 1

   Brush egg white on all sides of the tuna with a pastry brush.

2. 2

   Mix the ground pepper and coriander and press the tuna into this mixture, using as much of it as necessary to cover each side and the ends.

3. 3

   Heat a heavy saute pan and pour about half of the oil into the pan.

4. 4

   Bring to the smoking point and carefully place the tuna in the pan.

5. 5

   Sear each side until dark brown and crusty, adding more oil if needed to keep the tuna from sticking.

6. 6

   Sear the ends as well.

7. 7

   Each side should take about one to one and a half minutes.

8. 8

   Remove the tuna and let it rest for at least 10 minutes before slicing.

9. 9

   Using a very sharp knife, cut the tuna into one-half- to one-third-inch slices, allowing three slices per serving.

10. 10

    Arrange the dressed salad greens on each of eight plates at 12 o'clock.

11. 11

    In a semicircle, overlap three slices of tuna below the greens, with the top edges of tuna resting on the salad.

12. 12

    At the base of each piece of tuna, place a dollop of the sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.