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With Red Pepper Nage
Internet
16 oz sushi-quality tuna,cut in-8-oz.,Slices
4 oz Dijon mustard
1 c seasoned bread crumbs-seasonings follow
1 ds cumin
1 ds yellow mustard seed
2 cloves garlic,minced
1 ds fresh thyme
1 ds cayenne pepper
1 ds salt
1 ds black pepper
Method
Prepare breadcrumbs in the usual manner, using the spices listed. Brush the tuna slices with Dijon mustard and spread the seasoned breadcrumbs over the mustard. Cook the tuna to the desired degree of doneness, which is preferably rare.
Serve with Red Pepper Nage.
Red Pepper Nage
Ingredients
3 red peppers,sliced
1 c dry vermouth
1/2 lb butter
salt,to taste
black pepper,to taste
fresh thyme,to taste
star anise,to taste
2 bay leaves
5 lb fish bones,washed & gilled
2 lg carrots,chopped
1 celery stalk,chopped
2 leeks,chopped
2 md onions,chopped
1 c white wine
STEP ONE: Prepare Fumet
Sweat fish bones for approximately 4 to 6 minutes. Then add all the vegetables (except the red peppers) and sweat. Cover with water and 1cup white wine. Add a bay leaf, some thyme and black pepper to your taste.
Simmer for 40 minutes and strain.
STEP TWO: Prepare the Red Pepper Nage
Sweat red peppers in pan on low heat. Add Dry Vermouth and reduce. Cover with herbs and 1 quart of fume. Simmer for 15 to 20 minutes. Blend with butter, then strain. Season to taste. | 
