Serves 4

• 1 pound center cut sushi grade tuna
• 1/2 cup peppercorns, toasted and crushed
• 2 tablespoons grapeseed oil
• 2 cucumbers, peeled, sliced lengthwise, seeded, then sliced into 1/4-inch slices
• 1 cup whole milk yogurt
• 1 lemon, juiced
• Salt and pepper, to taste
• 4 avocados, diced
• 1 lime, juiced
• Cilantro Oil, to finish

1. Coat tuna in crushed peppercorns and set aside. Over medium high heat, heat oil in a medium sized pan. Add tuna to hot pan and sear, approximately 1 to 2 seconds on each side. Remove from pan and cut into 1/4-inch slices.
2. In a medium bowl, combine cucumber, yogurt, and lemon juice. Season to taste with salt and pepper. In a separate bowl, combine diced avocado and lime juice. To serve, put a mound of avocado mixture on a plate and place several slices of tuna on top. Place approximately 1 tablespoon of the cucumber salad next to the tuna. Drizzle Cilantro Oil on tuna.

>>This recipe appears in Episode #317.

>> For additional recipes and more, visit www.ming.com