- 4 (5-ounce) Hawaiian tuna steaks
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 teaspoons ground fresh toasted cumin seeds
- 1⁄4 teaspoon cayenne pepper
- 2 teaspoons freshground toasted coriander seed
- 1⁄4 teaspoon chili powder
- 1 teaspoon ground celery seed
- 2 tablespoons olive oil
- 1 tablespoon sesame oil
- Chopped green scallions
Mix the seasonings, and the olive oil together in a small bowl and rub the mixture on all sides of the tuna steaks. Set aside. Heat the sesame oil in a large sauté pan on the stovetop over high heat. When the oil begins to smoke, carefully add the tuna steaks and sear just to brown on all sides.* Remove from the pan and drain on paper towels.
*Tuna is best served very rare. Just browning the outside will make it warm, yet still retain the beautiful red color inside.
- 1 1⁄2 cups milk
- 1 1⁄2 cups light chicken stock
- 2 tablespoons unsalted butter
- 1 cup local cornmeal
- 2 ounce diced cooked bacon
- 2 ounce local goat cheese
- 1 cup heavy cream
Combine the milk and chicken stock in a large saucepan and heat to a simmer. Then add butter and melt. Whisk in the cornmeal and stir continuously for about 5 minutes. Turn the heat down to low. Add remaining ingredients and cook very, very slowly over low heat, for up to 2 hours. Stir every couple of minutes.
To serve, divide the soft polenta among 4 warm bowls, slice each tuna steak into 4 or 5 slices, and place on top of the polenta. Garnish with some scallions and enjoy!