Serves 2

Ingredients

1 tbsp. white sesame seeds (toasted and ground in a spice grinder)
1 1/2 tbsp. cayenne pepper
1 1/2 tbsp. paprika
1 tbsp. black pepper
6 oz. fresh tuna (sushi grade)
8 oz. olive oil (divided)
1 tbsp. white wine vinegar
1/2 tsp. shallots (minced)
1 ea. lemon (juiced)
1/2 oz. capers (drained)
1 oz. salad greens (julienned)
2 ea. cherry tomatoes (julienned and de-seeded)
salt and pepper to taste

Method of Preparation

RUB RECIPE
Heat up a small sauté pan on medium high heat. Toast the sesame seeds, stirring continuously, for 2-3 minutes or until you start to smell their nutty scent. Set aside to cool. Once cool, grind them in a spice grinder and mix with the cayenne pepper, paprika, and black pepper.

TUNA
Cut tuna into a square log, then roll it in the sesame seed mixture to evenly coat all sides. 

In a sauté pan, heat up 1 oz. of olive oil on medium high heat. Once the oil is hot, sear the tuna on each side for 30 seconds, then set aside to cool.  Once cooled, place the tuna in the center of a piece of plastic wrap and roll into a tight log by twisting the ends tightly. Place in the refrigerator for at least 1 hour to set shape.

DRESSING
In a small bowl, mix together the white wine vinegar, shallots and lemon juice. Slowly drizzle in 3 oz. of olive oil while whisking. Add salt and pepper to adjust the seasoning.

CAPERS
In a small sauce pan, heat up 4 oz. of olive oil. Once hot, fry the capers until they open up and bloom, then place onto a plate covered with paper towels to drain the oil.

PLATE-UP
In a medium bowl, mix together the salad greens, cherry tomatoes and toss them with the dressing. Adjust seasoning if needed.

Take the tuna from the refrigerator and unwrap. Take a sharp knife and slice the tuna into ½ inch slices.

Arrange the salad into a small mound on the plate and shingle the tuna across the plate in front of the salad. Sprinkle the capers all around the plate.

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