Black Rice-Crusted Ahi Tuna

  • Yield 16 servings
  • Prep 20 mins
  • Cook 20 mins

A Spiced Wine Bordelaise sauce tops pan-seared tuna steaks.


For the tuna:
3 pounds Ahi Tuna Loin cut into 5 pieces
3 pounds baby red beets, roasted in olive oil, peeled and 1/4rd
1 bunch watercress, cleaned and picked
1 cup toasted walnuts
Spiced Red Wine Bordelaise:
1 -- onion, chopped
1 -- leek, chopped
1 -- fennel, chopped
1 -- beet, chopped
2 pounds mushroom stems
3 -- shallots, chopped
3 -- garlic cloves, chopped
2 pounds white fish bones (preferably ones with marrow ie. Halibut, Bass, Monk)
1/2 -- bottle red wine
1/2 -- bottle port
-- Veal stock to cover
1 -- bay leaf
1/3 bunch thyme
1 teaspoon peppercorns
1 teaspoon star anise
1 teaspoon coriander
Black Rice Spice Crust
1/4 cup black rice
1 piece whole allspice
1 piece star anise
1 teaspoon whole black pepper
1/8 teaspoon salt
Walnut Vinaigrette
1/4 cup champagne vinegar
1 cup walnut oil


  1. 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.
  2. Black Rice Spice Crust: Place all ingredients in a spice grinder and grind to a medium powder.
  3. Walnut Vinaigrette: Whisk together and adjust with salt and pepper.
  4. Place cut beets in a sauce pan with bordelaise and begin to slowly till beets are hot. 
  5. 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.
  6. When you are ready to plate toss the watercress and walnuts with the vinaigrette and season with salt and pepper.
  7. Place warm beets in the center of the plate with a med well in the center for the watercress and walnut salad.
  8. Slice the tuna and place on top of the salad
  9. Finish the plate with the sauce and any leftover walnuts.



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