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Seared Herb-Crusted Tuna

Tuna is best when served like a good steak; nice and rare. It is therefore extra-important to select only the highest grade sashimi tuna and use it the day you buy it. The meaty qualities of the tuna make it a perfect vehicle for stronger herbs, which are used in abundance in this recipe. A crisp and peppery radish salad and zesty mustard dressing finish the dish.

Ingredients:

• 3 Tbsp. chopped parsley
• 1 Tbsp. chopped oregano
• 1 tsp. chopped rosemary
• 1 Tbsp. chopped thyme
• 1 Tbsp minced shallot
• 1 clove garlic, minced
• Salt and freshly ground black pepper
• 1 1/2 pounds sashimi-grade tuna steak
• 2 Tbsp. olive oil
• 1 cup sliced red radishes
• 1 cup slivered white daikon radish
• 2 green onions, sliced

Mustard Dressing

• 3 Tbsp. coarse-grain mustard
• 2 Tbsp. olive oil
• 2 tsp. lemon juice
• 1 clove garlic, minced or pressed
• Freshly ground black pepper

Cooking Instructions:

For the mustard dressing, whisk together the mustard, olive oil, lemon juice and garlic. Season to taste with pepper and set aside.

Mix together the chopped herbs, shallot and garlic with a pinch of salt and plenty of pepper. Coat the tuna steaks thoroughly with the herb mixture. Heat the oil in a large, heavy skillet over high heat until just barely smoking. Add the tuna and sear until nicely browned, about 2 to 3 minutes per side. Transfer to a plate and set aside.

Toss the red and white radishes with the green onions and a few tablespoons of the dressing. Thinly slice the tuna with a very sharp knife and arrange it on individual plates. Spoon the radish salad alongside and serve immediately, passing extra dressing separately.

Servings per recipe: 6

Cal. 220 / Total fat 11g / Sat. 2g / Chol. 51mg / Sdm. 154mg / Carbo. 3g / Prot. 27g / Om-3 .2g