Ingredients
- 2 one-pound sushi-quality tuna steaks, 1 1/2 " thick
- 1/2 cup yellow mustard seeds
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground pepper
- 3 tablespoons extra-virgin essential olive oil, plus much more when needed to cook
- 1 small bunch arugula, washed
- 2 lemons, halved
Directions
Utilizing a sharp knife, slice each tuna steak into two lengthy pieces which are about 1 1/2 " wide. Grind mustard seeds to some coarse powder inside a spice grinder or mortar and pestle. Combine ground seeds with pepper and salt, and spread mixture on a plate.
Dredge each bit of tuna in the earth mustard mixture, lightly pressing the seeds from the tuna so they adhere.
Convey a large skillet over medium heat. Let stand before the skillet feels hot whenever you put your palm just above it, about one minute. Add 1 1/two tablespoons essential olive oil to skillet. Heat oil until it's hot although not smoking, about one minute more.
Carefully arrange bits of tuna within the skillet about 1 " apart (it's easiest to prepare 2 pieces at any given time should you choose so, add 1 1/two tablespoons oil for second batch). Sear tuna about one minute, until it releases easily from skillet and also the seeds are deep golden brown. Continue process before the lengthy sides are seared. (The tuna can be really rare within the center. If you would like the tuna to become more congratulations, increase cooking.)
Utilizing a sharp knife, slice the tuna into squares. Arrange on plates with a number of arugula and half a lemon. Divide remaining 1 1/two tablespoons essential olive oil among four plates, drizzling it on arugula. Serve immediately.
