Lemongrass Seared Ahi Tuna with Asian Salsa Recipe
"Splurge on a whole tuna loin for this spicy Asian tuna with lemongrass, tomatoes, red onions, and mushrooms. Plan ahead to chill the tuna for 2 hours before serving...."
INGREDIENTS
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2 loaves Italian flat bread, sliced into 24 thin slices
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1 (6 to 8 inches) fresh ahi tuna loin (#1 sushi grade if possible) with a small diameter
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4 stalks lemongrass, chopped very fine (a coffee grinder will help)
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4 Tablespoons coriander seeds
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3 Tablespoons cracked black peppercorns
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3 Tablespoons coarse sea salt
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8 ounces peanut oil
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For Salsa:
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10 to 12 firm ripe Roma tomatoes, cored and seeded, sliced thin
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1 red onion, minced
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1/2 bunch fresh cilantro, minced
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1 bunch green onion, sliced thin
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18 medium shiitake mushroom caps, stems removed, sliced thin
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2 lemons, juiced
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Lemon zest, minced fine (from lemons above)
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2 ounces light-tasting oil
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2 ounces soy sauce
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1 ounce sesame oil
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2 teaspoons Szechwan peppercorns, ground fine
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Salt and black pepper to taste
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