Pepita Crusted Ahi Print Email

with Margarita Buerre Blanc

Six, 6-7oz ahi tuna steaks with the blood-line removed
1 1/2 cup pepitas (pumpkin seeds)
1 TBS chili powder
1 tsp oregano
1 tsp cumin
1 tsp sea salt

Margarita Buerre Blanc
3 TBS tequila
2 TBS triple sec
1 tsp. onion, chopped
1/4 tsp. garlic, chopped
1 lime, juiced
1 tsp. fresh oregano
2 TBS butter, room temperature
1 TBS cream (optional)

Chop pepitas in a food processor, add spices and press mixture firmly into both sides of the tuna steaks. In a hot saute pan heat olive oil, sear the tuna on both sides and transfer to a heated oven. Cook to rare / medium rare or as desired.

For the sauce, heat tequila, triple sec, lime juice, oregano, onion, and garlic. Reduce mixture by 1/3. Reduce heat to low and slowly whisk in butter with a wooden spoon. Season with salt and pepper if necessary. Strain the sauce and serve atop the tuna steaks. (Note: Adding 1 T heavy cream to the reduction will help stabilize the emulsion.) Serves 6.