Serves:  4

Recommended Blodgett Equipment:

Blodgett Range with Open Burners for initial prep

BC-20G with Plate Rack for retherm

To make salsa, rough chop the preserved lemon and tomatoes and put in a bowl. Stir in the scallions, parsley, olive oil and sugar and set aside until ready to serve.

Rinse Tuna steaks under cold water and pat dry with paper towel.

Put the sesame seeds in a dry skillet and toast over medium heat until golden and aromatic. Remove from the pan and let cool on a plate. Repeat with the coriander seeds, cumin seeds, and almonds. Transfer to a mortar and pestle and grind coarsely. Add salt and pepper.

Preheat a skillet on your Blodgett heavy duty range. Brush the tuna with olive oil and coat with the spicy nut mixture. Sear for 1 minute on each side.

For a banquet using the Blodgett BC20-G Plate Rack, I suggest that you pre-plate early in the morning to save in over time expenses. Make sure all plates are identical in size. Using your starch as a base, place fish on edge of starch and wrap vegetable around dish to give height and layers to your dish. Retherm in the combi mode for 6 to 8 minutes depending on the density of your fish and any starch you might be serving.