On Election Day after many contentious and negativity filled months, I determined that tonight Spence and I would come home after casting our vote and enjoy a quiet dinner while sharing a great bottle of Proscecco. And the “Best of Earth, Wind and Fire” on the stereo…
When I saw Sashimi-grade Ahi Tuna at my favorite market, I devised a recipe after combing Pinteres; the result was outstanding. Here is the recipe, served with buttered garlic crostini and a spinach salad.
Sesame-Pepper Crusted Ahi Tuna
Crust:
- 1 T sesame seeds
- 1 T whole peppercorns (I used a black/pink/green/white melange)
- 1/2 t sea salt
Place ingredients into a spice grinder or use a mortar and pestle.
2 ahi tuna steaks (about 1 lb)
Coat the tuna with the sesame-pepper mixture. Using a cast iron skillet, pour peanut oil onto a paper towel and wipe over the skillet surface. Turn the burner onto a medium high heat and then place the tuna into the skillet to sear for 1 1/2 minutes, turn and sear for another 1 – 1 1/2 minutes for rare tuna. Remove and serve.
