From “Where Flavor was Born” by Andreas Vierstad, serves 6 to 8 as a starter, 2 as a main course.
Ingredients
2 8-ounce tuna steaks
2 teaspoons ground cumin seeds, plus 2 teaspoons toasted cumin seeds
2 teaspoons curry powder, mild or hot, as preferred
1 teaspoon paprika
Salt
Oil for pan frying, such as canola
2 cups mixed salad greens
2 tomatoes, cut into strips
1 onion, sliced
1 large mild red chile, seeded and finely chopped
1/2 cup canned chickpeas, rinsed and drained
3 tablespoons chopped parsley (optional)
6 dates, pitted and quartered
1/3 cup olive oil
3-4 tablespoons fresh lemon juice, or to taste
Flaky salt, such as fleur de sel or Maldon
Directions
Season tuna steaks on both sides with the ground cumin, curry, paprika and salt to taste.
Heat a thin film of oil in a nonstick skillet over high heat. Add tuna and cook 2 minutes on each side. Transfer to a cutting board.
In a salad bowl, combine the remaining ingredients, except the flaky salt, and mix well. Adjust seasoning, possibly using more lemon juice.
Transfer salad to serving plates. Slice tuna steaks and place on top of the salad. Sprinkle with flaky salt and serve.
Note: You can also make this using canned tuna. It is not as interesting but very good nonetheless. Just separate the tuna into large chunks and sprinkle with the ground cumin and curry.
Wine ideas:
With such forceful flavors, this dish needs a hefty wine, though not so hefty that it will obliterate the delicate flavor of the tuna. Look to sauvignon blanc, which has crisp green pear flavors that will complement the vegetable portion of the salad. Choose one from a sunnier clime than the grape’s homeland of the Loire; it will be richer and gentler to the highly spiced fish. Hanna and Patianna are two excellent California examples that sell for about $18.
Tara Q. Thomas
