Salad of Ahi Tuna Seared with Lavender and Pepper Lavender - Pepper Coating: 1 1/2 tsp Coarse Sea Salt 2 tsp Whole Black Peppercorns 2 tsp Whole Fennel Seeds 1 tsp White Peppercorns 1 1/2 tsp Dried Lavender Flowers 1 1/2 lb Ahi Tuna, a solid 3-in.-square piece -- Well Trimmed 3 Tbsp Olive oil Mustard Sauce: 2 oz Whole-Grain Mustard 1 oz Olive oil 1 tsp Mustard Seeds -- Toasted 1 tsp Rice Wine Vinegar 1 tsp Sugar or Honey 8 oz Baby Greens Edible Flowers as needed -- for garnish 1. Using a mortar and pestle or a rolling pin, crush the ingredients for the lavender-pepper coating. 2. Lightly oil the tuna with 2 teaspoons (10 milliliters) of olive oil; coat lightly and evenly with the lavender-pepper mixture. Heat the remaining oil in a skillet to just smoking and quickly sear the tuna on all sides. This should not take more than 2 minutes. Immediately chill the seared tuna. 3. Mix the ingredients for the mustard sauce. Set aside. 4. To serve, thinly slice the tuna into 3 or 4 medallions per serving. Arrange on a chilled plate with baby greens and a small dollop of the mustard sauce. Garnish with edible flowers. Serves 8 Contributed by Culinary Director John Ash Back to recipes page

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