CURRY CRUSTED TUNA

This recipe, it is a take on one of my old but not forgotten dish " curry crusted pork tenderloin".
I used tuna this time, and it came perfect, so I really want to share this with you.
I served this as an appetizer along with a beautiful aromatic chopped salad.
I made a light lemon garlic dressing, just to drizzle the fish, before serving.
Here is the preparation by stages, first of all you start preparing:

The fish

2 tuna steak 1o 0z each

6 tbs of medium hot curry powder

3 tbs of Kosher salt

2 tbs of sunflower seeds or pine nuts

oil for searing

Mix together the curry powder, salt and the seeds, than coat the tuna steaks.

Heat up the 6 tbs of oil in a non stick pan, then seared the steaks 30 seconds on each side, as well on the rim, when are done, set them aside on a plate on a kitchen tissue, to dry up.

The salad

1 bell pepper (red or yellow)

1 not to riped mango

2 scallions

1 small cucumber

juice of 1/2 lemon

olive oil

salt

pepper

Chop all the above and toss them with olive oil, lemon juice, salt and pepper.

The dressing for tuna

In a blender or by hand mix together the following ingredients, until become a light mayo look like dressing:

1 egg yolk

juice of half lemon

2 crushed garlic cloves

1/2 cup olive oil

salt

Now you just have to put together the dish, as pictured, drizzling the lemon garlic dressing over the sliced tuna.

We had a beautiful bottle of 2006 Muscadet sur Lie from Chateau La Noe.

Crisp green apple fruit and a balancing nutty richness .

Refreshing acidity and an impressive finish.

Enjoy !