Szechuan-Crusted Ahi Tuna with...Szechuan-Crusted Ahi Tuna with Smoked Habanero-Orange Gastrique

Pan-seared sushi-grade tuna enveloped in a fragrant Szechuan pepper crust, set atop a glossy smoked habanero gastrique, finished with emerald cilantro oil and pickled fresno ribbons.

Ingredients

Cooking Instructions

1. 01

   To make the cilantro oil, blanch cilantro in boiling water for 10 seconds, shock in ice water, squeeze completely dry, and blend with 6 tbsp grapeseed oil on high for 2 minutes. Strain through a fine mesh lined with cheesecloth and set aside.

2. 02

   For the gastrique, combine sugar and rice vinegar in a small copper saucepan over medium heat, swirling until caramelized to a light amber. Carefully whisk in blood orange juice, tamari, and minced smoked habanero. Simmer for 8-10 minutes until reduced to a silky, glossy syrup.

3. 03

   In a mortar and pestle, coarsely crush toasted Szechuan peppercorns with sea salt and combine with sesame seeds on a shallow plate.

4. 04

   Pat tuna dry with paper towels, brush very lightly with a drop of grapeseed oil, and press firmly into the Szechuan spice mixture to thoroughly coat all sides.

5. 05

   Heat 2 tbsp grapeseed oil in a heavy cast-iron skillet over high heat until shimmering and smoking. Sear tuna for precisely 45 seconds per side to form a vibrant spicy crust while preserving a completely cool, rare center.

6. 06

   Transfer tuna to a cutting board and slice into 1/2-inch thick medallions using a razor-sharp Yanagiba or chef's knife.

7. 07

   To plate: Mirror the warm smoked habanero gastrique across heated porcelain plates. Fan out the tuna medallions, dot around with bright green cilantro oil, and top with thinly sliced fresno chilies.