Pepper Crusted Tuna Salad with Arugula
Ingredients2 tsp of coarse black pepper
Salt & Pepper
12 oz centercut tuna loin (no.1 sushi grade if you can get it)
2 tbs rice wine vinegar
1 tbs soy sauce
1 fresh bunch of Arugula
1 tsp of oil (peanut,sesame)
1 tsp honey
Heat a large skillet over med heat until just hot, about 4 minutes. Mix together the coarse pepper, sugar and a little salt. Pat the pepper mixture onto the tuna to form a crust on all sides. Place the tuna onto the heated skillet and sear on both sides, about 5 minutes total. Remove and let cool. In a small bowl, combine the vinegar, oil, honey and soy. Once the tuna has coooled, chop the arugula and drizzle with the dressing. Cut tuna into slices and fan out on top. Chefs Note: top with cashews if you like!
This recipe performed and provided at Macy's Flower Show 2006 at Lennox Mall Buckhead GA, by Co-Executive Chef Christopher Effa of the Mondo Mocha Cafe at the Doubletree Atlanta Northwest off of Windy Hill Rd in Marietta.