At the suggestion of tuna I began to think hmm.... bland, as tuna is one of those ingredients in which my interest depends on what phase I am in. I have gone through times when it was the best thing going like in Kauai when it is being served up raw and delicious around every corner and at times it seems boring. So when the tuna ideas began to come forward in my mind and turn this potentially unexciting dinner into a clean, savory and punchy treat, I was tickled and increasingly excited about what was to come.
The crust: I can never really name the seasonings and will have a hell of a time if we ever decide to write a cookbook....but we can guess smoked paprika, toasted cumin, cinnamon...but a nice amount of flavor packed on to the raw tuna, which is then doused with some olive oil, seared on all sides and sliced.
The salad: edamame, radish, steamed carrot, orange, avocado, cilantro and mixed lettuces (you can see how I started to love this idea--it just screamed healthy good times).
The Dressing: Toasted sesame vinaigrette with lime and honey, balsamic vinegar, tamari, minced ginger and garlic, toasted sesame oil and olive oil and a little peach jam for a touch of extra viscosity.
On the top we made a glaze of reduced soy, orange juice, cabernet and balsamic vinegars.
It was as good as it looked. It was luscious with the avocado and bright with the orange segments, and the tuna really stole the show. We did have to make plain tuna with caramelized onions and mashed potatoes for the least adventurous family member, but we all swooned.