Spice-crusted Yellowfin Tuna with Confit of Spinach and Yellow Bell Pepper Sauce
Indian spices add tang to seared tuna steaks which are chilled and served with a yellow bell pepper sauce containing turmeric and molds of wilted spinach. It’s a wonderful and unusual way to serve seared tuna or other firm fish.
Ingredients
- Yellow Bell Pepper Sauce
- Peanut Oil - 3 tablespoons
- Turmeric - 1/4 teaspoon
- Brown Mustard Seed - 1-1/2 tablespoons
- Pinch of salt
- Yellow Bell Peppers - 2 small, seeded and chopped
- Water - 1/2 cup
- Spice Crust
- Turmeric - 1/4 teaspoon
- Black Lentils - 2 tablespoons, split
- Whole Coriander - 1-1/2 teaspoons
- Sesame seeds - 1 tablespoon
- Whole Cumin - 1 tablespoon
- Cayenne Peppers - 5 dried, stem removed
- Sashimi-grade Yellowfin Tuna - four, 8-ounce blocks
- Peanut Oil - 1 tablespoon
- Clarified Butter - 1 tablespoon (see Basics)
- Fresh Spinach - 2 cups, washed, stemmed, and cut into large pieces
- Olive Oil - 1 tablespoon
- Pinch of salt
Instructions
To make the spice crust mixture: In a non-stick skillet or saute pan, heat the ingredients over medium-high heat until they become fragrant, about 30 seconds. Let cool, then grind into a powder in a food processor or spice mill.
To prepare the tuna: Rub the spice mixture onto all exposed surfaces of the tuna. Heat the oil in a large skillet or saute pan over medium-high heat until it ripples. Add the tuna, being sure the pieces do not touch in the pan, and sear for 20 seconds. Turn with a spatula and sear on the other side for 20 - 30 seconds. Press the tuna with the spatula as it cooks to shape it into attractive servings. Add the butter and sear the edges. Total cooking time is about 5 minutes. Remove to a plate and cover loosely with plastic wrap; chill for several hours.
To make the pepper sauce: Heat the oil in a medium skillet or saute pan over medium-high heat and add the turmeric, mustard seeds, and a pinch of salt. Saute, moving the pan to blend, for 20 - 30 seconds, until the spices are fragrant. Reduce the heat to medium and add the peppers. Saute until softened, but not browned, about 3 minutes. Remove from heat and place in a blender or food processor. Add the water and puree. Strain through a fine-meshed sieve. Put in a small bowl and keep warm.
To prepare the spinach: Saute the spinach in the olive oil and salt in a skillet or saute pan over medium heat just until wilted. Place four small diamond-shaped metal molds, about 2-1/2 inches, on the skillet and pack each with spinach. Take off the heat until ready to use.
To serve: Coat the centers of the plates with yellow bell pepper sauce. Place a spinach mold at one side of the sauce on each plate and lift off the molds. Slice the tuna pieces in half and place on the sauce next to the spinach.
