Yield: 4 servings
2 each Ahi fillets, 8oz each
2 Tbsp Dijon Mustard
To taste Kosher salt
1 cup Panko breadcrumbs
2-1/2 Tbsp Olive oil
1 ripe Tomato, cut in chunks
1 small clove Garlic, chopped
8 each Basil leaves, torn in pieces
4 each Mint leaves, chiffonade
4 each Yellow bell pepper, roasted, seeded and cut into thin strips
To taste Freshly ground black pepper
2 Tbsp Capers, drained
1 lb Multi-colored cherry tomatoes, halved
1. Pat the fish dry with paper towels and brush with the mustard. Season with salt and dredge in the breadcrumbs, pressing lightly. Heat a large skillet over medium high heat, add 2 Tbsp of the olive oil and brown the fish about 30 seconds on each side (tuna should be rare); set aside.
2. Over a mixing bowl, pass the tomato through a food mill. Add the garlic, half the basil, mint and the remaining half tablespoon of olive oil to the bowl. Add the roasted peppers and season to taste with salt and pepper.
3. Arrange the roasted peppers on a serving platter. Slice the tuna and arrange on top of the peppers. Sprinkle with the capers and the remaining basil leaves. Arrange the tomatoes around the peppers.