Blood Orange and Fennel Salad with Seeded Ahi Tuna
a.. Salad Ingredients:
a.. 1 fennel bulb, thinly sliced
a.. 1 blood orange, peeled & sectioned with the tips removed
a.. 2 tablespoons pomegranate seeds (optional)
a.. 2 tablespoons extra virgin olive oil
a.. juice of one lime
a.. salt and pepper to taste
a.. 1 tablespoon green onions, julienned
Method:
Combine all of the above ingredients and chill.
Ingredients for Tuna
a.. 2 six ounce ahi filets, at least 1" thick
a.. 1 tablespoon canola oil
a.. 1 tablespoon whole mustard seeds
a.. 1 tablespoon sesame seeds
a.. 1 tablespoon fresh cracked black pepper
a.. 4 pieces shaved Parmesan, about the size of a business card
Method for Tuna:
Combine black pepper, mustard and sesame seeds and place on a plate. Press both sides of ahi filets into the seed mixture. In a sauté pan over medium high heat, add canola oil and heat to temperature. Place ahi filets in oil and cook for 1 minute per side for rare, and 2 to 3 minutes per side for medium.
Take fennel salad mixture and divide in half on two plates. Place an ahi filet on top of salad mixture. Garnish each salad with the ? of the top of the fennel bulb and a 2 pieces of the shaved Parmesan.
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