Spice-Crusted Tuna with Smoked Paprika Grits

Pair with Grenache Blend from Paso Robles

Serves 6

From Charlie Palmer’s Practical Guide to the New American Kitchen, Melcher Media Inc. 2006

The secret to crisp-crusted tuna is to keep a good amount of space between the portions while you sear them. If you overcrowd the skillet, the rising steam is trapped close to the fish, so the sides overcook and lose the bright red color that’s the hallmark of quality tuna.

Tuna

1/2 c    fennel seed

1/2 c    coriander seed

2 T       whole black peppercorns

6          portions (6 oz each) sushi-grade center-cut tuna loin, 2 inches thick

1          head fennel, shaved thin

1 c       each fresh Italian parsley, dill sprigs, yellow celery leaves (the pale inner leaves), and chives

Extra-virgin olive oil

Splash of fresh lemon juice

Method

1. Coarsely grind the fennel seed, coriander seed, and peppercorns with a mortar and pestle, then spread the mixture on a plate.Press one cut surface of each tuna portion into the spices.
2. Sear the tuna in a large nonstick pan over medium-high heat for 1 minute, then turn the heat down to medium-low. Cook the fish for about 3 minutes per side for a nice rare, 1 to 2 additional minutes per side for each color down the line.
3. Toss together the fennel, parsley, dill, celery leaves and chives, and dress with oil and lemon juice. Season.

 Smoked Paprika Grits

2 T         unsalted butter

2 T         smoked paprika

5 c         chicken stock

1 1/2 c  instant grits

Method

Melt the butter with the paprika in a saucepan, then add the stock and bring to a boil. Season with salt and pepper. Whisk in the grits, reduce the heat, and simmer for 20 minutes, stirring occasionally so the grits don’t stick. Adjust the seasoning.