Seared tuna with a sweet and tangy honey Dijon mustard dressing. Served as a tasting dish.
To grill or not to grill…
Well, that was easy!
Stuck inside with a beauty of a tuna steak, my thought process went right to a quick sear and some kind of dressing to bring it home. It’s been a while since I’ve done a honey mustard and I had some Dijon in the fridge.
Make the dressing first: Combine 1 tablespoon of a smooth Dijon mustard with ¼ teaspoon rice wine vinegar, ¼ teaspoon honey and 3-4 drops of cold water to thin it out a bit. Mix well and set aside. If you like, you can toast a few sesame seeds for a bit of nuttiness.
I cut the steak symmetrically to sear it evenly on all sides. I’m working with about ½ lb. of fish that should be just about right for two. Get a frying pan to medium-high heat and add in about 1 tablespoon of olive oil. If the oil smokes, the pan is too hot. Sear the tuna 45 seconds to 1 minute or until a crust forms, making ¼ turns until all sides are seared.
Slice and plate. Garnished with fresh parsley leaves and scallion tops. Toasted sesame seeds and a few crystals of Himalayan pink salt finish the dish.