INGREDIENTS

INSTRUCTIONS

PEANUT-MINT CRUST: 1/2 cup peanuts 1/4 cup flour 1 cup mint leaves 
CILANTRO YOGURT SAUCE: 1 tablespoon butter 1/2 leek (white part only) --
diced and rinsed juice of 1 lemon 4 garlic cloves -- sliced 2 serrano
peppers -- sliced 1/2 bunch cilantro -- no stems 3/4 cup cream 1/2 cup
yogurt  VEGETABLES: 1 tablespoon sesame seeds 1 teaspoon sesame oil --
pure 6 ounces snow peas -- stemmed 12 cherry tomatoes 8 basil leaves --
chopped 1 tablespoon rice vinegar 1/4 teaspoon sea salt
PEANUT-MINT CRUST: Combine ingredients in food processor until well-mixed;
set aside.
CILANTRO-YOGURT SAUCE: In a medium saute pan cook garlic, leeks and
serranos at medium heat 3 to 4 minutes; add lemon juice and simmer 2
minutes. Add cream and yogurt and bring to a boil. Transfer to a blender,
add cilantro and puree until smooth; strain and set aside in a warm spot.
In a small sautee pan, toast sesame seeds until light brown. Add sesame
oil, snow peas, tomatoes and basil; cook for 2 minutes; deglaze with rice
vinegar and season with salt.
Season tuna with salt, coat with yogurt mixture and then peanut crust,
making sure it is coated all over. In a large saute pan, with 4 tablespoons
of olive oil, cook tuna at medium heat for 2 minutes on each side per inch;
divide in four plates, arrange snow peas around; spoon sauce and garnish
with cherry tomatoes and pomegranate.
Recipe By     : David Garrido of Jeffrey's, Austin, TX
From:                                 Date: 05/28
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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