Seared Ahi Tuna with a Lavender-Pepper Crust

This makes an elegant first course using our old tuna friend, “ahi,” as the Hawaiians call it, or yellowfin. The crust is especially interesting because of the lavender, a highly aromatic flower usually used in cosmetics. In moderation, it’s also an interesting culinary herb, being one of the key ingredients in the French herbes de Provence mixture. I also use this mixture on beef steaks, such as filets, cooked rare.