Seared Tuna on Spinach Tower with Crayfish Salad & Parsley Oil:

My brother-in-law scowls at the idea of left overs and insists on fresh meal each day. Although we completely agree a freshly prepared dish is superior in many ways, one of my favorite ingredients is the lingering items stocking my large refrigerator and can be the secret ingredient to many a favorite meal. Like a mad scientist on the discovery of something evil, I will quickly scan the open fridge at the assortment of assets in a combination of solid vision and complete lack of clarity. My eyes quickly catch Middle Eastern lavash bread, leftover creamy crayfish salad and rustic parsley oil I had made of recent. After a short ponder, I grabbed my car keys and bellowed to V who was sunning on the back deck – “Back in a bit. Going to go get some tuna.”
I have to confess that I had wanted to make eatable serving towers from looped lavash bread, and this was a perfect vehicle to prop the crayfish and sliced seared tuna.

Seared Tuna on Spinach Tower with Crayfish Salad & Parsley Oil

Crayfish

• 1 cup green onions, sliced
• 1 green bell pepper, diced
• 2 garlic cloves, minced
• 1-lb crawfish tails, peeled
• 8-oz cream cheese, softened
• 4 Tbl diced pimiento
• 2 teaspoons Creole seasoning
• 1 Tbl lemon juice
• 2 Tbl flat-leaf parsley, chopped
• Salt & fresh pepper

Parsley Oil

• 1 cup flat-leaf parsley
• 1/2  cup extra virgin oil
• Salt & fresh pepper

Tuna

• ½ lb fresh tuna, sushi grade
• Sesame seeds, white and black
• Salt & fresh pepper
• Extra virgin oil
• Fresh spinach leaves