Blackened Tuna

Photo by Matt S.

PREP TIME

20

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

Ingredients

  • Soy-Mustard Sauce:

  • 2

    tablespoons cup mustard powder

  • 1

    tablespoons hot water

  • 1

    tablespoons unseasoned rice vinegar

  • 2

    tablespoons cup soy sauce

  • Blackening Spice: (may substitute 1/4 cup any Cajun spice blend)

  • 1 1/2

    tablespoons paprika

  • 1/2

    tablespoon cayenne powder

  • 1/2

    tablespoon pure red chile powder

  • 1/4

    teaspoon freshly ground white pepper

  • 1/2

    tablespoon ground sandalwood (optional)

  • Up to 4 ahi tuna fillets, about 2 inches thick by 5 inches long (8 ounces)

  • Optional - serve with Buerre Blanc

Directions

1. Prepare sauce: mix the mustard powder and hot water to form a paste. Let sit for a few minutes. Add vinegar and soy sauce mix together, and strain. Chill. 2. Mix all the spices together on a plate and dredge the ahi on all sides. 3. Heat a lightly oiled cast-iron skillet and sear the ahi over high heat to desired doneness (about 15 seconds per side for rare). 4. Cut into thin slices to serve.

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