Blackened Ahi Tuna
Kevin McGuire, Executive Chef, Enchantment Resort
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.
- 4 7-ounce (200g) center cut ahi tuna filets
- 1/2 oz salt
- 1/2 oz garlic powder
- 1/2 oz paprika
- 1/2 oz onion powder
- 1/4 oz each, black pepper, white pepper
- 1/8 oz each, cayenne pepper, thyme, oregano
- 3 Tbs wasabi
- 3 fluid ounces (90mL) water
- 1/2 tsp fresh ginger root
- 1/2 tsp fresh garlic
- 1/4 cup white wine vinegar
- 1 dash fresh lime juice
- 3/4 cup salad oil
- 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. Top with pickled ginger rose. Serve with rice of your choice.
- 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 blender. Add grated ginger, garlic, white wine vinegar and lime juice into the blender and drizzle in oil while on high speed. Adjust seasoning with salt and pepper
* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.
Calories from Fat 382 (62%)
(67%)Total Fat 43g
(31%)Saturated Fat 6g
Polyunsaturated Fat 5g
Monounsaturated Fat 30g
Total Carbohydrate 13g
(16%)Dietary Fiber 4g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2013.