2 – four ounce tuna filets
1 teaspoon kosher salt
1 teaspoon cracked black pepper
1 teaspoon fresh parsley, chopped
1 teaspoon shallots, chopped
½ teaspoon fennel seed
½ teaspoon mustard seed
1 teaspoon garlic, crushed
olive oil
Combine all of the above ingredients, except tuna and olive oil. Place tuna on a plate and brush both sides of the filets with the olive oil. Press the herb mixture into both sides of the tuna.
In a non-stick sauté pan over medium-high heat, cook the tuna for one minute per side for rare, and longer for medium. Let the tuna rest for about 2 minutes, then slice in ½ inch slices.
Salad
4 cups spring mix
½ cup ripe tomatoes, chopped or grapeskin tomatoes
½ cup cucumbers, sliced
4 slices red pepper
4 pieces of asparagus, blanched
Dressing
2 tablespoons olive oil
2 tablespoons orange juice
juice of one lime
sea salt to taste
black pepper to taste
1 teaspoon parsley, chopped
Combine dressing ingredients and set aside.
Place tuna slices on top of spring mix and garnish with vegetables. Top with dressing and serve.
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