If using the center-cut Ahi tuna, trim and cut the tuna into a block approximately 2 inches across; then cut into 1-inch steaks.

Crush the salt, peppercorns, fennel seeds, and lavender with a mortar and pestle or a rolling pin.

Lightly oil the tuna with 2 teaspoons of the olive oil; evenly coat the tuna with the lavender-pepper mixture, patting off any excess.

In a heavy bottomed sauté pan or a cast-iron pan heat the remaining 1 tablespoon olive oil.

Increase the heat to high and place the tuna in the pan.

Sear for 1 minutes, then turn over carefully, reducing the heat to medium.

Sear the other side for 1 more minutes until medium rare.

Remove from heat and immediately refrigerate the tuna for at least 1 hour but no more than 3 hours.

To serve, arrange the greens on chilled individual serving plates.

Drizzle with Mustard Seed Dressing.

Thinly slice the tuna and arrange on top of the dressed greens.

Makes 8 servings.

Recommended wine: Fume/Sauvignon Blanc offers some balancing acidity to the peppery, mustardy flavors in the dish. A young, vibrantly fruity Pinot Noir works beautifully as a red wine accompaniment.
 

Mustard Seed Dressing

4 tablespoons prepared whole-grain mustard
2 tablespoons extra-virgin olive oil
2 teaspoons toasted mustard seed
2 tablespoons seasoned rice vinegar
3 tablespoons vegetable stock or water
1 teaspoon honey (or to taste)
Coarse kosher salt and freshly ground black pepper

Preheat oven to 375 degrees F.

Place mustard seeds in a baking pan.

Place in oven and roast for a couple of minutes (watch carefully so the seeds don't burn).

Remove from oven and let cool.

Whisk all the ingredients together and season to taste.