Seared Tuna with Sichuan Pepper and Soy-Mustard Sauce

Name: Seared Tuna with Sichuan Pepper and Soy-Mustard Sauce
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: 1 tablespoon minced fresh ginger; 2 tablespoons soy sauce; ¼ cup alfalfa sprouts; ¼ cup plus 1 tablespoon grape seed, corn, or other neutral oil, plus more as needed; 2 tablespoons fresh lime juice; 1 tablespoon minced shallots; ½ cup Sichuan peppercorns, husks only, cracked Salt; 2 tablespoons Dijon mustard; 2 cups mesclun or other mix of greens; A few cooked fresh soybeans, optional; Four 3-ounce pieces sushi-grade tuna, each about 1 inch in diameter; freshly ground black pepper

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

A lightning-quick and very impressive appetizer, one we’ve been serving for nearly twenty years and one that has remained enormously popular. Sichuan peppercorns add their wonderful, smoky overtones, and finishing the dish with my soy-and-mustard “vinaigrette” is just perfect.

Ingredients

2 tablespoons Dijon mustard
2 tablespoons soy sauce
1 tabl

Asia
Starter
Fish course
Pescatarian

Method

In a small bowl, whisk together the first 4 ingredients and 1 tablespoon of the lime juice. Continue whisking and slowly drizzle in ¼ cup of the oil. Set aside.
Toss the me