Coriander Crusted Ahi, Arugula, Hard Boiled Egg, and Fresh Tomato Vinaigrette

Ahi Crust Recipe
1 sixteen-ounce piece of fresh ahi tuna
1/2 cup coriander seed, toasted and ground
1/2 cup fennel seed, toasted and ground
3 tablespoons cracked black pepper
2 tablespoons sea salt

Fresh Tomato Vinaigrette
2 pounds fresh vine-ripe tomatoes
1 ounce tomato paste
6 garlic cloves, crushed
1 shallot, minced
3 ounces sherry vinegar
3 ounces unfiltered extra virgin olive oil
salt and freshly ground black pepper to taste

6 cups arugula or other spicy green, loosely packed
1 red pepper, roasted, peeled, and sliced into thin strips
16 fresh green beans, blanched in salted water
12 niçoise olives, pitted and halved
4 eggs, hard-boiled and quartered

Dust the ahi with the coriander-fennel crust and sear quickly in a hot sauté pan for 10 seconds on each side. Remove the ahi from the hot pan and allow the ahi to come to room temperature. Next, combine all the ingredients for the fresh tomato vinaigrette and purée until smooth in a blender. Strain the vinaigrette through a fine mesh strainer if desired. Season the vinaigrette with salt and pepper. Toss the arugula, peppers, green beans, olives, hard boiled egg with the finished vinaigrette. Place equal amounts of the salad on four different chilled plates. Slice the coriander crusted ahi and fan on the chilled plates along with the salad. Garnish with fried capers if desired. Serves 4.

Editor’s Note: This recipe has not been tested.