The Dish: Todd English's Seared Tuna with Warm Blood Orange-Sesame Vinaigrette

Chef Todd English

Serves four


INGREDIENTS
Four 6 oz. tuna steaks
Salt and pepper for seasoning steaks
8 oz. Mesculin
1 each Cucumber julienne
1 each Avocado, diced
2 oz. extra virgin olive oil
1 oz. Lemon Juice
2 TBS. Cilantro
2 oz. Sesame oil
.5 oz. Sciracha
2 tsp. Ginger
2 blood oranges zested and sliced into rounds

METHOD
In a hot pan, sear seasoned tuna steaks rare. Remove from heat and let sit. Mix together all ingredients up to the sesame oil, and divide on four plates. Slice tuna thinly and arrange on the salad. In a hot pan, heat remaining ingredients, including the orange zest but not the slices and spoon over the tuna. Finally, arrange the blood orange slices over the top or the tuna and garnish with cilantro sprig.