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Blackened Tuna

Blackened Tuna is built on Kosher Salt, Granulated Garlic Powder, Onion Powder, Sugar, and Cayenne Pepper. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 1/2 tsp
• 1 tsp
• 1/2 tsp
• 1/2 tsp
• 1/2 tsp
• 1/2 tsp
• 1 tsp
• 1 1/2 tsp

Method (preview)

1. 1

   To make the blackening spice, combine paprika, oregano, salt, garlic powder, onion powder, sugar, cayenne, and black pepper and mix thoroughly. Set aside.

2. 2

   To make the r6moulade, combine mayo, capers, TAbasco, tomato paste, tarragon, mustard and pepper in a small bowl and mix thoroughly.

3. 3

   Cover and refrigerate until ready to use.

4. 4

   To make the salad, place a cast-iron skillet over high heat for 5 minutes and turn on the exhaust fan.

5. 5

   Place the blackening spice on a plate and use your hands to adhere as much as possible to the fish, covering all sides.

6. 6

   Place 2 chunks of the butter on one side of the fish and place it, butter side down, in the hot pan.

7. 7

   Cook for 2 to 3 minutes, or until the surface of the fish is lightly blackened.

8. 8

   Place the remaining butter on the uncooked side of the fish and turn.

9. 9

   Cook for another 2 to 3 minutes, or until the tuna is medium rare.

10. 10

    Place the tuna on a cutting board and set aside.

11. 11

    In a large bowl, combine the watercress, endive, tomato and the 16 basil leaves. Add 4 tablespoons of the remoulade and toss to coat.

12. 12

    Transfer the greens to a platter.

13. 13

    Lay the slices over the greens and top the tuna with the remaining r6moulade.

14. 14

    Garnish with more thinly sliced basil and serve.