Blackened Tuna
By á-71
Rate this recipe
4.7/5
(3 Votes)
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
Details
Preparation time 20mins
Cooking time 30mins
Preparation
Step 1
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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