Tip: 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.

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


4 7-oz center cut ahi tuna filets
1/2 teaspoon fresh ginger root
1/2 oz each, sea salt & garlic powder
1/2 teaspoon fresh garlic, paprika, onion powder
1/4 cup white wine vinegar
1/4 oz each, black pepper, white pepper
1 dash fresh lime juice
1/8 oz each, cayenne pepper, thyme, oregano
1/4 cup olive oil
3 tablespoon wasabi
3 fluid ounces water

Directions: 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 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.

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