Blackened Tuna Salad With Remoulade Sauce Food

BLACKENED TUNA

Steps:

• Generously coat tuna with Cajun seasoning.
• Heat oil and butter in a large skillet over high heat. When oil is nearly smoking, place steaks in pan. Cook on one side for 3 to 4 minutes, or until blackened. Turn steaks, and cook for 3 to 4 minutes, or to desired doneness.

BLACKENED-TUNA SALAD WITH REMOULADE SAUCE

Steps:

• To make the blackening spice, combine all the ingredients and mix thoroughly. Set aside.
• To make the remoulade, combine all ingredients in a small bowl and mix thoroughly. Cover and refrigerate until ready to use.
• To make the salad, place a cast-iron skillet over high heat for 5 minutes and turn on the exhaust fan. Place the blackening spice on a plate and use your hands to adhere as much as possible to the fish, covering all sides. Place 2 chunks of the butter on one side of the fish and place it, butter side down, in the hot pan. Cook for 2 to 3 minutes, or until the surface of the fish is lightly blackened. Place the remaining butter on the uncooked side of the fish and turn. Cook for another 2 to 3 minutes, or until the tuna is medium rare. Place the tuna on a cutting board and set aside.
• In a large bowl, combine the watercress, endive, tomato and the 16 basil leaves. Add 4 tablespoons of the remoulade and toss to coat. Transfer the greens to a platter. Using a sharp knife, slice the tuna on the bias into thin slices. Lay the slices over the greens and top the tuna with the remaining remoulade. Garnish with more thinly sliced basil and serve.

BLACKENED TUNA WITH REMOULADE SAUCE

Steps:

• Combine the mayo, scallions, parsley, vinegar, and mustard in bowl.
• mix paprika, thyme, oregano, garlic powder, cayenne, and salt in a small bowl.
• Sprinkle the mixture over both sides of each tuna steak.
• heat the oil in a large nonstick skillet until just starting to smoke.
• add tuna and cook until done, 2 minutes on each side for medium-rare.
• serve the steaks with the sauce on the side.

BLACKENED TUNA CHESAPEAKE STYLE

Steps:

• Preheat a convection oven to 500 degrees F.
• Heat an iron skillet over medium high heat. Season both sides of the tuna steaks with blackening spice. Add the tuna to the hot skillet and sear each side for about 1 minute to seal in the moisture. Remove the tuna from the skillet and place in a broiler pan. Top each tuna steak with 1 ounce of butter and place in the oven. Cook for 6 minutes for medium rare or 8 minutes for well done.
• After you place your tuna in the oven start your Chesapeake topping by sauteing jumbo lump crabmeat with the Virginia Smithfield ham in the butter over medium heat until warmed through. When fish is done, place the Chesapeake topping on fish and finish off with Bearnaise sauce.

BLACKENED TUNA STEAK WITH FRUIT AND BALSAMIC SAUCE

Steps:

• Rub fish with your favorite blacken seasoning.
• Grill or saute fish until cooked to desired amount.
• While fish is cooking, in a saucepan combine warm sliced strawberries with a little water, 1 Tb balsamic vinegar, and a pinch of sugar (depending on the sweetness of the balsamic vinegar).
• Spoon berries over the fish and enjoy.
• Note: The author of the recipe says you can use other types of fresh berries in this dish, depending on what is seasonal or what you have on hand.

BLACKENED TUNA BITES WITH CAJUN MUSTARD

Steps:

• Make the mustard first: Mix all ingredients in a small saucepan.
• Bring to a boil, stirring often.
• When somewhat smooth, it's done.
• Now start the tuna: TUNA Cut up tuna in large bite size pieces Coat with blackening seasoning Heat oil in pan till very hot, but not smoking Sear tuna on all sides for about 7-10 minutes total.
• Do not overcook.
• It's good for the tuna to be slightly pink on the inside.
• Serve right away with Cajun Mustard.
• This can also be made with peeled jumbo shrimp.

BLACKENED TUNA WITH TANGY MUSTARD SAUCE

Steps:

• Prepare an indoor or outdoor grill.
• Mix together paprika, chili powder, oregano, thyme, cayenne pepper (optional), ground black pepper, garlic powder, and salt (optional).
• Rub each tuna filet with blackening seasoning well on both sides.
• Spray the tuna filets with cooking spray and grill 4-5 minutes on each side. Tuna should be slightly pink in the middle.
• In a small bowl, whisk together yogurt, mustard and soy sauce. Divide sauce evenly among the 4 tuna filets and top right before serving and sprinkle with chopped fresh parsley.

FRIED OKRA CAJUN STYLE WITH REMOULADE SAUCE

Steps:

• Combine the flour, cumin, chile powder, garlic powder, paprika, pepper and salt in a shallow bowl.
• Heat the oil in a large skillet.
• When it is very hot, dredge the okra in the flour mixture, shake off any excess then dip into egg then flour again and fry in the oil in batches until light-brown and crispy.
• Drain on paper towels.
• Season with salt.
• Serve with Remoulade Sauce recipe#87124.