Ingredients

• 1/2 cup sesame seeds
• 1/2 cup curry powder
• 1 teaspoon paprika
• 1 1/2 teaspoons cayenne pepper
• 1 teaspoon ground black pepper
• 1/4 cup grated lime zest
• 2 tablespoons honey
• Zest of 3 key limes
• Juice of 3 key limes
• 1 medium head of ginger (peeled, chopped, and blanched)
• 1 bunch Italian parsley (washed, chopped roughly)
• 1 1/2 cups roughly chopped spinach
• 2 tablespoons extra virgin olive oil
• 2 tablespoons French butter
• 1/4 cup chicken stock
• 2 heads romaine, ribs only
• 1 teaspoon extra virgin oil
• 1 teaspoon minced anchovies
• 1 teaspoon finely ground coriander
• 1/2 bunch basil, chiffonade
• Juice of 1 lemon
• Salt and pepper to taste
• 4 (6 ounce) portions tuna
• 1 teaspoon extra virgin olive oil
• Spice mixture from above
• Salt and pepper, to taste

Instructions

1. Combine all ingredients in a bowl and set aside.;
2. Blend all ingredients except butter and oil until smooth. Add oil and butter to finish. Add warm chicken stock and season to taste.;
3. Season tuna pieces with oil and salt and pepper evenly. Place seasoned tuna in spice mixture and coat evenly. Next, heat oil in a cast iron skillet until very hot. Add tuna and cook to desired doneness and set aside to rest for a couple of minutes. Slice each piece after resting.
4. PLATING: Place braised romaine in center of plate. Next arrange warm tuna slices on top of romaine. Finish plate by drizzling warm juice around the plate. Serve.
5. Over high heat saute romaine ribs in olive oil until tender. Add anchovies and coriander. Finish by tossing with basil and season with lemon juice, salt and pepper. .