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Chef Of The Month Chris Ward Of Mercury Grill

Chef of the Month Chris Ward of Mercury Grill shares his recipe for Pepper Crusted Tuna with Ziziki Sauce & Panzanilla Salad.
By D Magazine |

Pepper Crusted Tuna with Ziziki Sauce & Panzanilla Salad
(serves 6)

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.

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