Ahi tuna in mustard crust with red pepper nage
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Sushi-quality tuna -- cut in 8 oz slices |
| 1 | dash | Cumin |
| 1 | dash | Yellow mustard seed |
| 2 | Cloves garlic -- minced | |
| 1 | dash | Fresh thyme |
| 4 | ounces | Dijon mustard |
| 1 | cup | Seasoned bread crumbs -- |
| 1 | dash | Cayenne pepper |
| 1 | dash | Salt |
| 1 | dash | Black pepper |
Directions
SEASONINGS FOLLOW
* See recipe for "Red Pepper Nage," elsewhere in this cookbook.
Prepare breadcrumbs in the usual manner, using the spices listed.
Brush the tuna slices with Dijon mustard and spread the seasoned breadcrumbs over the mustard. Cook the tuna to the desired degree of doneness, which is preferably rare.
Serve with Red Pepper Nage.
Recipe By : Mark Monette of the Flagstaff House, Boulder, CO From: Marjorie Scofield Date: 09-26-95 (15:47) (160) Fido: Recipes
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