Black Rice-Crusted Ahi Tuna

Recipe by California Walnut Board

Ingredients

For the tuna:: 3pounds Ahi Tuna Loin cut into 5 pieces; 3pounds baby red beets, roasted in olive oil, peeled and 1/4rd; 1bunch watercress, cleaned and picked; 1cup toasted walnuts
Spiced Red Wine Bordelaise:: 1-- onion, chopped; 1-- leek, chopped; 1-- fennel, chopped; 1-- beet, chopped; 2pounds mushroom stems; 3-- shallots, chopped; 3-- garlic cloves, chopped; 2pounds 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; 1/3bunch thyme; 1teaspoon peppercorns; 1teaspoon star anise; 1teaspoon coriander
Black Rice Spice Crust: 1/4cup black rice; 1piece whole allspice; 1piece star anise; 1teaspoon whole black pepper; 1/8teaspoon salt
Walnut Vinaigrette: 1/4cup champagne vinegar; 1cup walnut oil

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.