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Recipe has been adapted from From The Earth To The Table - John's Wine Country Cuisine, by John Ash with Sid Goldstein, published by Dutton Book, 1995. John Ash says, "This makes an elegant first course. The crust is especially intriguing because of the use of lavender."

Check out more of Linda's great Tuna Recipes and also How To Select, Buy, and Cook Fish.

1 1/2 pounds center-cut Ahi tuna or 4 (4 to 6-ounce) 1-inch thick sushi quality tuna steaks
1 teaspoon coarse kosher salt
2 teaspoons black peppercorns
1 teaspoon white peppercorns
2 teaspoons fennel seeds
1 1/2 teaspoons dried culinary lavender flowers
3 tablespoons extra-virgin olive oil
4 cups savory mixed fresh greens and herbs
Mustard Seed Dressing (recipe follows)

If using the center-cut Ahi tuna, trim and cut the tuna into a block approximately 2 inches across; then cut into 1-inch steaks.

Crush the salt, peppercorns, fennel seeds, and lavender with a mortar and pestle or a rolling pin. Lightly oil the tuna with 2 teaspoons of the olive oil; evenly coat the tuna with the lavender-pepper mixture, patting off any excess.

In a heavy bottomed sauté pan or a cast-iron pan, heat the remaining 1 tablespoon olive oil. Increase the heat to high and place the tuna in the pan. Sear for 1 minutes, then turn over carefully, reducing the heat to medium. Sear the other side for 1 more minutes until medium rare. Remove from heat and immediately refrigerate the tuna for at least 1 hour but no more than 3 hours.

To serve, arrange the greens on chilled individual serving plates. Drizzle with Mustard Seed Dressing. Thinly slice the tuna and arrange on top of the dressed greens.

Makes 8 servings.

Recommended wine: Fume/Sauvignon Blanc offers some balancing acidity to the peppery, mustardy flavors in the dish. A young, vibrantly fruity Pinot Noir works beautifully as a red wine accompaniment.
 

MUSTARD SEED DRESSING:
4 tablespoons prepared whole-grain mustard
2 tablespoons extra-virgin olive oil
2 teaspoons toasted mustard seed
2 tablespoons seasoned rice vinegar
3 tablespoons vegetable stock or water
1 teaspoon honey (or to taste)
Coarse kosher salt and freshly ground black pepper

Preheat oven to 375 degrees F. Place mustard seeds in a baking pan. Place in oven and roast for a couple of minutes (watch carefully so the seeds don't burn). Remove from oven and let cool.

Whisk all the ingredients together and season to taste.