Provenance of Dish
I'm not sure who developed this technique. Nobody told me how to do it. I have been doing this for about 7 years. This technique can also be used for searing scallops or beef and obviously other types of fish. Honey Mushrooms and Shiitake also work real good for this technique. Takes about an hour, although you aren't really doing anything most of the time.
2 Cups Dried Morels
10 oz Tuna
1/4 Cup Soy Sauce
2 Tablespoons Coconut Oil or Avocado Oil
Allowed the tuna to warm up to room temperature. Pour the soy sauce on a plate and allow the fish to sit in the sauce for at least 20 minutes on each side. Chop your morels into a fine powder using a large knife or food processor.
To avoid getting raw fish all over the mushrooms you are not using, sprinkle the morels all over the wet fish and push it into the meat with your fingers. This one is important. Let the crusted fish sit for 25 minutes. This allows the mushrooms to adhere to the meat and rehydrate. The last thing we need is all of the mushrooms falling off. (That's why we used the soy sauce)
Preheat your oil in a cast-iron skillet on medium until it just starts to smoke. Sear the tuna for 3-3.5 minutes on each side without touching them.
Ok congrats you are done! Make a titaki salad or get creative plating it. Your taste buds can thank me later.