• 2 ounces white pepper
• 2 ounces black pepper
• 2 ounces fennel seeds
• 2 ounces coriander seeds
• 2 ounces ground cumin
• 2 tuna fillets (8 ounces each)
• 4 egg yolks
• ¼ bunch cilantro
• ¼ bunch chives
• ¼ bunch parsley
• 4 seeded jalapenos (wear plastic gloves when handling)
• 8 ounces mirin (rice vinegar)
• 12 ounces olive oil
• 3 roasted red peppers
• 1 cucumber, finely sliced

Preheat the oven to 325.

Begin by roasting the white pepper, black pepper, fennel, and coriander for around 15 minutes. Then mix the cumin and process all of the spices in a blender. Coat the tuna with the roasted spices, and set aside.

In a blender, make the vinaigrette with mixing 2 of egg yolks with the cilantro, chives, parsley, jalapenos and 4 ounces of the mirin. Add 6 ounces of oil to emulsify. Afterwards, blend the roasted red pepper vinaigrette by mixing 2 egg yolks with remaining 4 ounces of rice vinegar and the roasted red peppers. Emulsify with the oil.

You can put the Jalapeno vinaigrette and the roasted red pepper vinaigrette side by side on a large platter. Slice the tuna and place above the vinaigrettes then garnish with the cucumber slices.