Sesame Crusted Tuna
4 tuna steaks, about 2 inch thick
1.5 cups of each, white & black sesame seeds
1 cup egg whites
Salt and pepper to taste
2 tablespoons grapeseed oil
Mix the sesame seeds together on a plate and set aside. season tuna steak with salt and pepper to taste on both sides. Beat the egg white in a bowl until the form soft peaks. With a brush, apply thin coat of egg white over all sides tuna then zest some lime over it. Roll the tuna steaks in mixture of white/black sesame seeds evenly.
Heat grapeseed oil in a nonstick pan until hot but not smoking. Bringing oil to a high temperature will burn the sesame seeds and result in bitter taste. Using one piece of tuna steak at the time, tilt the pan to create aN oil reservoir in bottom of the pan then use a spoon to spoon hot oil over the tuna steak. Let it develop a nice crust but do not overcook! Few minutes at most are enough for tuna to be nicely seared on outside and rare and delicious inside.
4 heads endive
4 tablespoons powdered sugar
1 tablespoon aged balsamic vinegar
1 orange for zest and juice
4 tablespoons chicken stock
Salt to taste
Pell of other leaves of endive and trip about half inch of the stem. Cut only the stem and not through the leaves as if you do the endive will fall apart and leaves will separate during cooking process. Cut the endive in half lengthwise and salt to taste. Drizzle with cut side with good balsamic glaze and dust it with powdered sugar and zest of a half orange.
Heat 1 tablespoon olive oil in a nonstick pan over medium heat. Place the endive cut side down into the hot pan and caramelize the endive until golden brown, about 1 to 2 minutes. Flip the endive over and deglaze the pan with orange juice. Add the remaining olive oil and orange zest. Braise gently for 2 to 3 minutes until the endive is slightly soft and the liquid becomes the consistency of a glaze. Taste and season with salt if needed.