Pan-Seared
Submitted By: Rick Vohden
07/07/04
2
tablespoons grated orange zest
2
tablespoons firmly-packed brown sugar
1
tablespoon minced garlic
2
teaspoons ground mustard
1
tablespoon ground cumin
2
teaspoons finely minced fresh basil leaves
1
tablespoon coarse Kosher or sea salt
2
teaspoons coarsely ground pepper
4 (4 to
6-ounce) 1-inch thick sushi quality tuna steaks
2
tablespoons extra-virgin olive oil
1/2 cup
orange juice
1
tablespoon champagne or white wine vinegar
2
tablespoons extra-virgin olive oil
4 cups
cooked white beans
1/4 cup
shredded fresh basil leaves
In a small
bowl, combine the orange zest, brown sugar, garlic, mustard, cumin, basil, salt
and pepper. Reserve 1 tablespoon of this mixture for seasoning the white beans.
rub the remaining mix on the tuna, coating them well.
In a heavy
bottomed sauté pan or a cast-iron pan, warm the olive oil. Increase the heat to
high and place the tuna in the pan. Sear for 1 minutes, then turn over
carefully, reducing the heat to medium. Sear the other side for 1 more minutes
until medium rare. Remove from heat.
NOTE: To
grill the tuna steaks - prepare a medium-hot fire for grilling, and brush the
grill with oil. Place the grill about three inches above the coals. Grill the
tuna for about 3 to 4 minutes on each side for rare, 5 to 6 for medium rare.
In a large
saucepan, whisk the orange juice, vinegar, and reserved spices. Bring to a
simmer. Add the white beans and basil, tossing well until hot.
Place the
beans on a large platter or individual serving plates; drizzle with olive oil.
Place tuna steak over the beans and serve.
Makes 4 servings.