Seared Tuna with Szechwan Peppercorns

Name: Seared Tuna with Szechwan Peppercorns
Yield: Makes 4 servings
Ingredients: ⅓ cup Dijon mustard; ⅓ cup soy sauce; 4 to 6 cups mesclun or other mixed salad greens; 2 tablespoons lemon juice; 1 tablespoon Szechwan peppercorns; 16 to 20 ounces tuna steak, at least 1¼ inches thick; About ½ cup canola, grapeseed, or other neutral-flavored oil; 2 tablespoons minced ginger; Freshly ground black pepper; 1 tablespoon minced shallot; Salt

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Jean-Georges

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

About

Jean-Georges likes this signature Vong dish as an appetizer, but, with a greater amount of tuna and greens, it also makes for an informal main course.

Make sure the tuna is top-quality bluefin or yellowfin.

Ingredients

1 tablespoon Szechwan peppercorns
16 to 20 ounces tuna steak, at least 1¼

Fish course
Starter
Pescatarian

Method

Place the peppercorns on a cutting board. Crush them by pressing on them with the bottom of a heavy pot, then mince them with a knife. Cut the tuna steak into 4 rectangular strips (the ends will be uneven, but that’s okay), then roll the strips lightly in the peppercorns. Sprinkle with salt.
Whisk together the mustard and soy sauce, then add some black pepper,