The Only Thing Comparable to the Wine in Napa Valley? The Food.





  • Trim tuna, removing skin, gristle, and any dark meat.
  • Combine mustard, thyme, ground fennel, cayenne, and salt in a small mixing bowl. Stir well to combine.
  • Heat a large skillet over moderately high heat. Coat bottom of skillet with a thin film of olive oil. When oil is hot, cook tuna fillet about 2 minutes per side, until nice and golden on the outside and rare to medium-rare on the inside.
  • Slice cooked tuna filet into 1/4 inch slices.
  • Serve on toasted sesame rolls or English muffins, slathered with mustard aioli.


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