Tuxedo Tuna

Deciding what to make the night after you've sampled Daniel Boulud's couscous, and face-to-face charm, is not a simple feat. This was the task at hand after attending Le Fooding at P.S.1 Contemporary Art Center. Lucky enough to score a ticket, I spent an evening ogling an international crowd clad in skinny jeans, and the Parisian culinary masters, imported to man their booths, plate their course of choice, and flash a dashing smile - all while miraculously guzzling bubbly. I'd say the monsieurs caught on to la fête of New York City pretty smoothly.

I knew it'd be a good night, when after waiting on a line which extended from one G subway stop to another, us non-VIPs were greeted by mounds of tomme and gruyère cheese by the entryway. Little wooden plates of our cheese course, accompanied by Balthazar pain à la rustique, were just the push I needed to itch my way past the crowds towards the drink ticket line.

Maybe it was too much Côtes du Rhone, or perhaps the intoxicating late summer air which carried the scent of the much-regaled Minetta Tavern burger, but each long queue seemed absolutely worth the wait. A small batallion of sous chefs within each station plated a small paper plate with each grand chef's menu contribution. The winner in my eyes was Daniel Boulud's moroccan couscous with simmered lamb, chicken, and spicy sausage, which tasted to me like merguez. The couscous was light and airy. The meats were the perfect texture and wonderfully seasoned. And with Daniel right there, sipping Pellegrino, and fanning the couscous with a fourchette, you can commiserate with my dilemma of what to make for dinner tonight.

Le Fooding did help me out in just one way, though. Each chef's menu contribution involved meat. It wasn't at all redundant since each tasting had such different character and coinciding components, but laden with stewed/seared/poached meats, I settled on fish to follow up Le Fooding. And sure, I've whisked a béchamel sauce or two before, but tonight I made an Asian-themed dinner - so as not to mess with my lingering memory of cuisine à la francaise, here in Queens.

I had to transport the high drama and chic flair of my Saturday into my Sunday, so I decided to go the tuxedo route. And when it comes to sushi-grade tuna, this can mean only one thing: black and white sesame seeds.

Done in advance, this is a fun one for entertaining. The tuna steaks get seasoned with salt and pepper, and then coated with a mixture of both seeds. Left in the fridge until ready to sear, then slice, this is the makings of a black tie affair.

Serves 2

2 sushi-grade tuna steaks, washed and patted dry

sesame oil

1/4 cup sesame seeds

1/4 cup black sesame seeds

salt and pepper

- Lightly coat tuna with sesame oil.

- In a small dish, stir both seeds with a fork to combine.

- Take each steak and press into the seeds on each side.

- Place on a dish and leave refrigerated, wrapped in plastic wrap, until ready to sear, at least 15 minutes.

- Heat up a large saute pan with sesame oil, to coat.

- Sear on both sides for 1 minute, for "black and blue," or rare tuna.

- Let cool for 10 minutes, and slice thinly.

On the side, I boiled some thai rice noodles, drained them, and mixed them with:

- 1/4 cup soy sauce

- 1/4 cup mirin

- 1/4 cup sesame oil

- 3 chopped scallions

- 2 carrots, peeled and sliced

- 1/4 cup defrosted edamame

All combined together, these can be served at room temperature.

Also alongside, you can try Spinach Salad with Ginger Dressing, Mushrooms and Wasabi Peas. If spicy is your thing, you'll love this. Just like toasted nuts get a rough chop as a salad mix-in, an Asian-themed salad works great with roughly chopped wasabi peas. They're unexpected and pack in a great crunch.

Serves 2

2 cups spinach leaves

1/4 cup purchased ginger dressing (the orange kind we're all used to in sushi restaurants)

1/2 dozen button mushrooms, thinly sliced

paprika

salt and pepper

sesame oil

1/4 cup wasabi peas

- In a small saute pan, heat up sesame oil to coat. Season oil with a couple dashes of paprika, salt, and pepper.

- Add in mushrooms and saute until cooked through with a slightly red tint.

- Toss salad with ginger dressing.

- Garnish with warm mushrooms and wasabi peas.