Recipe - Peanut-Mint Crusted Tuna With Cilantro Yogurt Sauce

4 4ounce
One half cup Yogurt
One half cup Pomegranate seeds
Tuna steaks very fresh

PEANUTMINT CRUST: One half cup peanuts One fourth cup flour 1 cup mint leaves
CILANTRO YOGURT SAUCE: 1 tablespoon butter One half leek (white part only)
minced and rinsed juice of 1 lemon 4 garlic cloves cut or sliced up 2 serrano
peppers cut or sliced up One half bunch cilantro no stems Three fourths cup cream One half cup
yogurt VEGETABLES: 1 tablespoon sesame seeds 1 teaspoon sesame oil
pure 6 ounces snow peas stemmed 12 cherry tomatoes 8 basil leaves
chopped 1 tablespoon rice vinegar One fourth teaspoon sea salt

PEANUTMINT CRUST: Combine ingredients in food processor until wellmixed;
set aside.

CILANTROYOGURT SAUCE: In a medium saute pan cook garlic, leeks and
serranos at medium heat 3 to 4 minutes; add lemon juice and simmer 2
minutes. Add cream and yogurt and bring to a boil. Transfer to a blender,
add cilantro and puree until smooth; strain and set aside in a warm spot.

In a small sautee pan, toast sesame seeds until light brown. Add sesame
oil, snow peas, tomatoes and basil; cook for 2 minutes; deglaze with rice
vinegar and season with salt.

Season tuna with salt, coat with yogurt mixture and then peanut crust,
making sure it is coated all over. In a large saute pan, with 4 tablespoons
of olive oil, cook tuna at medium heat for 2 minutes on each side per inch;
divide in four plates, arrange snow peas around; spoon sauce and garnish
with cherry tomatoes and pomegranate.

Recipe By : David Garrido of Jeffrey's, Austin, TX

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip