Blackened Tuna Salad With Remoulade Sauce Recipes

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 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 SEARED TUNA RECIPE

Steps:

• Use a paper towel to pat the thawed, raw tuna steak dry.
• Mix together all of the spices in a shallow bowl until well combined.
• Press the dry rub onto the exterior of the tuna steak.
• Heat 1-2 tablespoons of oil in a skillet set to high heat.
• For a medium rare tuna steak, Sear the largest side of the fish for about 60 seconds until the fish exterior turns from pink to white, then flip the tuna filet to sear the opposite side.
• Remove the fish from the skillet, and slice the fish through the sear.
• The fish should have a white edge but a pink center
• Let the fish rest for a few minutes, slice, and serve on salads, tacos, and sandwiches.

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.

TUNA SALAD SANDWICHES WITH LEMON RéMOULADE

Steps:

• Mix tuna, tartar sauce and lemon peel.
• Fill rolls with romaine and tuna salad

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.