Black Rice-Crusted Ahi Tuna

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


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


  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.

Nutritional Info *per serving

  • Calories 430
  • Glycemic Load 0
  • Fat 23g
  • Saturated Fat 3g
  • Polyunsaturated Fat 13g
  • Monounsaturated Fat 5g
  • Cholesterol 30mg
  • Sodium 140mg
  • Potassium 920mg
  • Carbohydrate 24g
  • Fiber 5g
  • Sugars 10g
  • Protein 25g
  • Trans Fat 0g
  • Vitamin A 40%
  • Vitamin C 15%
  • Calcium 8%
  • Iron 20%