You are here: Home » Recipes » Black Rice-Crusted Ahi Tuna Black Rice-Crusted Ahi Tuna Recipe by California Walnut Board Yield 16 servings Prep 20 mins Cook 20 mins A Spiced Wine Bordelaise sauce tops pan-seared tuna steaks. PrintEmail Ingredients For the tuna:3 pounds Ahi Tuna Loin cut into 5 pieces3 pounds baby red beets, roasted in olive oil, peeled and 1/4rd1 bunch watercress, cleaned and picked1 cup toasted walnutsSpiced Red Wine Bordelaise:1 -- onion, chopped1 -- leek, chopped1 -- fennel, chopped1 -- beet, chopped2 pounds mushroom stems3 -- shallots, chopped3 -- garlic cloves, chopped2 pounds white fish bones (preferably ones with marrow ie. Halibut, Bass, Monk)1/2 -- bottle red wine1/2 -- bottle port -- Veal stock to cover1 -- bay leaf1/3 bunch thyme1 teaspoon peppercorns1 teaspoon star anise1 teaspoon corianderBlack Rice Spice Crust1/4 cup black rice1 piece whole allspice1 piece star anise1 teaspoon whole black pepper1/8 teaspoon saltWalnut Vinaigrette1/4 cup champagne vinegar1 cup walnut oil Instructions Spiced Red Wine Bordelaise: Sweat the first 7 ingredients till translucent, then add fish bones and let steam for 5 min. Add Red Wine and Port and reduce by half. Add Stock and continue to reduce till desired consistency. (DO NOT MOVE BONES or else it will cloud the sauce). Add spices and let steep for 15 min. Taste and adjust with salt. Black Rice Spice Crust: Place all ingredients in a spice grinder and grind to a medium powder. Walnut Vinaigrette: Whisk together and adjust with salt and pepper. Place cut beets in a sauce pan with bordelaise and begin to slowly till beets are hot. Generously sprinkle the black rice spice mix on the tuna and sear in a hot pan with pure olive oil, till rare or desired doneness. Take out of pan and reserve on paper towel till ready to slice. When you are ready to plate toss the watercress and walnuts with the vinaigrette and season with salt and pepper. Place warm beets in the center of the plate with a med well in the center for the watercress and walnut salad. Slice the tuna and place on top of the salad Finish the plate with the sauce and any leftover walnuts.