Seared tuna with Sichuan pepper and soy-mustard sauce

Time 15 minutes
Yields Serves 4
Seared tuna with Sichuan pepper and soy-mustard sauce

In a small bowl, whisk together the mustard, soy sauce, ginger, shallots and 1 tablespoon of the lime juice. Continue whisking and slowly drizzle in one-fourth cup of the oil. (This makes one-half cup dressing.) Set aside.


In a medium bowl, toss the mesclun and sprouts with the remaining 1 tablespoon lime juice and 1 tablespoon oil. Add freshly ground black pepper to taste.


Lightly dredge the tuna in the cracked Sichuan pepper and a little salt on all sides of the tuna. Heat a pan over high heat until hot and lightly coat it with oil. Sear the tuna on each side for 30 seconds.


Slice the tuna into half-inch slices with a serrated knife and arrange on a plate. Garnish with the salad, soy-mustard sauce and the soybeans, if you like.

Adapted from “Asian Flavors of Jean-Georges” by Jean-Georges Vongerichten.

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