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Pepper Crusted Tuna with Ziziki Sauce & Panzanilla Salad
(serves 6)
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| Chef of the Month Chris Ward of Mercury Grill |
Shopping List
sushi grade tuna
black pepper
kosher salt
plain yogurt
english cucumber
roasted garlic
limes
fresh mint leaves
salt and pepper
12 oz. sushi grade tuna cut into 2x3x8 inch long strip
6 oz. ziziki sauce
2 1/4 c. panzanilla salad
For the tuna
12 oz. sushi grade tuna cut into 2x3x8 inch long strip
2 tbsp. freshly cracked black pepper
1/2 tsp. kosher salt
Season the tuna with salt. Gently press the cracked pepper into all sides of the tuna. Place the vegetable oil into a heavy gauge skillet and place over medium high heat.
When the oil begins to smoke, place the tuna in the pan and sear on all four sides four sides for 15 seconds on each. Remove the tuna from the pan and let it sit at room temperature until ready to slice.
For the ziziki sauce
2 c. plain yogurt
1 English cucumber peeled, seeded, and chopped
1/8 c. roasted garlic
1/4 c. sour cream
2 juice of limes
2 tbsp. fresh mint leaves
salt and pepper
Place all ingredients in a blender and puree until smooth. Season to taste and chill until ready to use.
