Combine in spice grinder:
6 T Majani full leaf tea or 3T CTC or fannings
1 T Chinese 5 Spice Powder
1/2 t coriander seeds
1/2 t black peppercorns
1/2 t kosher salt
1 T brown sugar
Cut tuna into strips such that when sliced thinly on a diagonal the resulting slice will be the desired portion size for presentation.
Oil tuna lightly and dip in rub. Set aside to form a crust. Sear quickly on each side leaving rare in the center.
Serve with a ginger/soy dipping sauce.
Recipe by Cynthia Gold – Tea Sommelier at L’Espalier and Author of Culinary Tea: More than 150 Recipes Steeped in Tradition from around the World.