Instructions: In a non-reactive bowl toss tuna with juice and zest of 3 of the lemons, cracked peppercorns; season with salt and white pepper.

Make lemon aioli: In a small bowl, combine mayonnaise with garlic and juice and zest of remaining 2 lemons; season to taste with salt and pepper. If necessary, thin with 1 to 2 tablespoons water, to consistency of thick cream or yogurt.

When ready to serve, arrange lettuces in a bed on serving platter. Heat a wok over high heat until nearly smoking. Add oil and swirl around wok. Drain tuna and add to wok tossing constantly until well-seared on all sides, 1 to 2 minutes in all. Using a slotted spoon, transfer tuna to serving platter and set on top of greens. Drizzle with aioli and garnish with parsley. Tuck croutons around edges of plate and serve immediately.

This recipe yields 4 appetizer servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.