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Fish, Garlic, Herbs,
Main Dishes, Onions, Seafood,
Soy-Free, Tuna, Wheat-Free
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.
Yield: 4 servings
4 7-ounce (200g) center cut ahi tuna filets
1/2 oz (15g) each, salt, garlic powder, paprika, onion powder
(sea salt if on a corn-free diet*)
1/4 oz (15g) each, black pepper, white pepper
1/8 oz (8g) each, cayenne pepper, thyme, oregano
3 Tbs (45g) wasabi
3 fluid ounces (90mL) water
1/2 tsp (0.5g) fresh ginger root
1/2 tsp (1g) fresh garlic
1/4 cup (60mL) white wine vinegar
1 dash fresh lime juice
3/4 cup (180mL) 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.
Kevin McGuire, Executive Chef, Enchantment Resort
Serving Size 1 serving
Calories from Fat 379 (65%)
% Daily Value*
66%Total Fat 43g
Polyunsaturated Fat 4.8g
Monounsaturated Fat 30.4g
Sugar Alcohols 0g