Charred Raw Tuna Petals with Ripped,
Dressed Lettuce in a Passion Fruit Dressing

Yield: 4 servings

Wine suggestion
A crisp white with good acidity and low alcohol, like an Arneis: Ceretto "Blange," Arneis della Langhe, 1998

For the tuna:

• 1 teaspoon sugar
• 1 teaspoon freshly toasted and ground cumin
• 1/2 teaspoon freshly cracked black pepper
• 1/2 teaspoon kosher salt
• 1/4 cup olive oil
• 1 Tablespoon dark roasted sesame oil
• Peanut oil (or other light oil) to sear the tuna
• 1 pound sushi-quality tuna in a cylindrical loin cut shape

Mix all of the ingredients but the tuna and peanut oil together. Place the tuna on a plate and pour the ingredients over. Roll the fish around a little to marinate evenly. Cover and refrigerate until chilled.

Heat a wok or heavy pan on very high heat. Add the peanut oil and sear the tuna on all sides until very firm on the edges but still raw on the inside. Remove from the heat and chill, covered.

For the dressing:

• 1/2 cup strained passionfruit juice
• 1/2 cup canola oil
• 2 teaspoons honey
• 2 teaspoons soy sauce
• Salt and pepper to taste

Put a little salt in the bottom of a bowl. Add the passionfruit juice and whisk briefly. Now add the remaining ingredients and chill until needed.

For the salad:

• 2 double handfuls of mesclun lettuce

Copyright © 1996 by Norman Van Aken