Blackened Ahi Tuna

Blackened Ahi Tuna

Make sure you buy the freshest possible sashimi grade tuna and serve it rare or medium rare for the best flavor.  Sear the fish in a cast-iron skillet so that it is cooked on the outside but still pink on the inside.

Ingredients:

ü      4-7oz center cut ahi tuna filets

ü      ½ teaspoon fresh ginger root

ü      ½ oz each, salt & garlic powder

ü      ¼ cup white vinegar

ü      ¼ oz each black pepper, white pepper

ü      1 dash fresh lime juice

ü      1/8 oz each cayenne pepper, thyme, oregano

ü      ¾ cup olive oil

ü      3 tablespoons wasabi

ü      3 fluid ounces water

Preparation:

Preheat cast iron skillet.  Rub filets with Cajun Blackening Spice. Sear both sides (no butter or oil needed) until rare or medium/rare.  Paint plate with Wasabi Vinegar, cut filet into 2 triangular pieces, overlap.

To make Cajun Blackening Spice:

Combine salt, garlic powder, paprika, onion powder, black, white and cayenne pepper, thyme and oregano.  Mix well.

To make Wasabi Vinaigrette:

Combine wasabi with water and put in a blender.  Add grated ginger, garlic, white whine vinegar and lime juice into the blender and drizzle in oil while on high speed.  Adjust seasoning with salt and pepper.

Calories: 507, Fat: 23g, % fat calories: 41%, Carbohydrate: 15g, Protein 62g