1 large Rustic potato 2 tbsp. chopped onion 1 tbsp. olive oil salt & pepper 1 large Heirloom tomato, chopped 1 garlic clove, minced 4 tsp fresh lemon juice 3 tbsp. tahini paste (try to use thinner tahini paste; if not add, enough water to make the paste creamy and thin) 2 tbsp. olive oil 1 tsp zhug dry spice blend 1/2 tsp ground black pepper 1/2 cup chopped parsley salt to taste (about 1/3 tsp) 2 tuna filets (0.50 lb. each) 2 tbsp. olive oil salt & pepper
Cooks note: The potato will serve as the base for the dish make sure not to over cook it we need it to be tender but not too soft.
First, bake the potato at 400°F for 30 minutes. After it has baked take it out of the oven and then slice it to about two inches thick. Heat up a small, nonstick pan and then add one tablespoon of olive oil, and the chopped onion and then sauté for about 10 minutes. Add the potato and season it with salt and pepper, then gently sauté on low heat for another five minutes.
Preparing the tahini-zhug mélange:
In a salad bowl combine the chopped tomatoes, garlic, onion, lemon juice, tahini, olive oil,zhug, pepper, parsley and salt. Mix well and adjust seasoning if needed.
Last, place a skillet over medium-high heat and coat with the remaining two tablespoons of olive oil. Slice the tuna filets lengthwise and then season generously with salt and pepper. Place the tuna in the hot oil and sear for two minutes on each side to form a light crust.
Place the sliced potatoes in the middle of the plate. Layer the top with the seared tuna and then drizzle over with the tahini-zhug mélange(be generous).