Cumin Crusted Tuna with Tomato Salad

Tools

By Todd Johnson

Story Published: Mar 31, 2008 at 12:08 PM PST

Story Updated: Mar 31, 2008 at 12:08 PM PST

Ingredients

Cumin Crusted Tuna with Tomato Salad - 1/24/2005

6 oz. Ahi tuna per person 1 Tbl. cumin
4-6 heirloom tomatoes 2 Tbl. mint
2 Tbl. basil 1/2 cup plus 4 Tbl. olive oil
3 tsp. minced shallots 1 Tbl. sherry vinegar
1/4 cup chopped olives 1 Tbl. lemon juice
Salt & pepper to taste

Directions

Rub tuna with toasted cumin. Season with salt and pepper. Sear in a hot pan with 1 Tbl. olive oil for 4-5 minutes until rare to medium rare.

For the tomato salad, slice tomatoes and place in a bowl. Tear mint and basil leaves into smaller pieces. Season with salt and pepper. Add 1 tsp. shallots and 3 Tbl. olive oil. Finish with sherry vinegar. Toss well and set aside.

For an olive vinaigrette, place chopped olives in a bowl. Add 2 tsp. shallots, 1/2 cup olive oil, a pinch of salt and lemon juice. Mix well.

Serve tomato salad topped with sliced tuna and the olive vinaigrette. Chef Murphy serves this dish with steamed cous cous. Serves 4.

Recipe from Tamara Murphy, Brasa

YouNews

This content requires the latest Adobe Flash Player and a browser with JavaScript enabled. Click here for a free download of the latest Adobe Flash Player.