Tuna in Mustard Seed Crust with Shrimp and Tomato Vinaigrette (Holland America)

½ cup olive oil

1 small onion, chopped

2 stalks celery, chopped

3 cloves garlic, chopped

3 lbs canned Italian plum tomatoes, peeled and seeded

1 tablespoon freshly ground pepper

1 tablespoon coarse or kosher salt

½ cup freshly basil, chopped

1 pt chicken stock

12 medium shrimp with shells

½ cup tarragon vinegar

1 tablespoon fresh tarragon, chopped; or 1 tsp dried tarragon

½ cup tomato fondue

¾ cup olive oil

½ cup dark beer

½ cup seltzer or club soda

1 tablespoon mustard oil

1 egg white

1 tsp cayenne pepper

1 tsp coarse or kosher salt

1 cup finely milled flour

1 2 lb tuna steak

2 egg whites, lightly beaten

2 tablespoons dijon mustard

4 tablespoons mustard seeds

4 fresh bread crumbs

½ cup olive oil for sautéing tuna

12 med. shrimp, peeled, deveined

olive oil or ginger oil

2 bunches watercress

½ cup cooked corn kernels

1 tablespoon soy sauce

1 tsp ginger, chopped

1 tablespoon honey

watercress sprigs

Heat olive oil in a saucepan. Add onion, celery and garlic, and cook over a low heat for 3 minutes, stirring occasionally. Add tomatoes and remaining ingredients, including reserved tomato juice. Simmer over low heat for 2 to 3 hours, or until tomato mixture has a thick, almost pastelike consistency. Allow to cool and spoon into food processor. Process for 30 seconds. Mixture should not be completely smooth.

Combine shrimp shells, vinegar and chopped tarragon in a saucepan. Bring to a simmer and cook for 3 to 5 minutes, until liquid is reduced by half. Strain and discard shells and tarragon. Return liquid to saucepan. Add Tomato Fondue and gradually whisk in olive oil over low heat. Season to taste. Reserve.

Place beer, seltzer or club soda, mustard oil, egg white, cayenne pepper and salt in a large bowl. Whisk until ingredients are mixed. Gradually add flour until all ingredients are thoroughly combined.

Cut steak into 4 portions. Portion will be thick and look like logs. Season steak. Combine egg whites and Dijon mustard. Mix well. Coat tuna steaks with egg mixture. Combine mustard seeds and bread crumbs. Mix well. Coat tuna steaks with bread crumb mixture. Heat oil in a sauté pan. Add tuna steaks and cook over medium heat turning steaks from side to side until golden brown on all sides, approximately 30 seconds on each side for a total of 2 minutes. Do not over cook. Tuna steaks are best rare to medium rare. Remove tuna steaks from pan and keep warm. Season shrimp with salt and pepper and cook quickly in sauté pan for 1 to 2 minutes, turning until shrimp are firm. Remove from pan and keep warm. Drain oil from pan and wipe clean with a paper towel. Add olive oil or ginger oil to pan. Add watercress and corn. Stir to mix. Add soy sauce, ginger and honey and cook stirring, for 30 seconds. Season to taste.

Plate each salmon steak with shrimp and watercress/corn mixture, then enjoy!