Black Pepper Encrusted Ahi Tuna

We're making Black Pepper Encrusted Ahi Tuna Appetizer with Corporate Executive Chef Andrea Leonardo of Waterplace Restaurant.

Ingredients:

4 oz Ahi Tuna
1 tsp Whole Pepper Corns
Pinch of Salt
2 tbl Basil Oil
1 each Grapefruit
½ tsp honey
½ tsp white balsamic vinegar
1 each orange (any variety)
1 Radish
4 Fresh Basil Leaves
¼ English Cucumber
1/16th tsp Dijon mustard

Steps:

Slice cucumber and radish thin and set aside.

Cut the peel off of the orange and grapefruit. Segment the oranges between the membrane of each segment and place in a bowl. In a separate bowl save the juice from both pieces of fruit.

Place peppercorns in a spice grinder and blend into a coarse pepper mixture. If you do not have a spice grinder, place peppercorn into a zip lock bag and crush with a meat mallet or heavy bottomed pan.

In the bowl with the orange and grapefruit juice add the mustard, pinch of salt and pepper, honey and drizzle the basil oil in while whisking until blended together.

Place the crushed pepper on a plate; add a pinch of salt to the pepper. Press all sides of the tuna into the pepper mixture and set aside.

In a small sauté pan heat enough oil to just cover the bottom of the pan. When hot add the tuna to the pan. Sear on one side for about 1 to 2 minutes and flip, continue to sear for another 1 to 2 minutes. Remove from heat and slice the tuna into thin strips.

On a plate shingle every other the cucumber and radish slices. Fan the sliced tuna next to the cucumber and radish. Place the citrus segments around the plate and drizzle with the vinaigrette mixture. Tear 2 basil leaves and sprinkle on top of the plate.

Can be served over baby greens and turned into a salad