Blackend Tuna

by on May 31, 2013
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1 filet sushi-grade ahi tuna
2 TBL ginger – chopped
2 TBL green onions – chopped
1 TBL mint
4 cloves garlic
3 TBL lemon juice
1 TBL anchovy paste (or fish sauce)
1/4 CU rice wine vinegar
1/2 CU tamari soy
1/2 CU oil

1. Whisk all ingredients together
2. Marinate tuna filet for about three hours in fridger
3. Roll filet in Curry Blackening Spice (see recipe) completely encrusting it
4. Put in very hot pan with a little bit of vegetable oil to sear (about 30 seconds all 6 sides) or 1 minute two sides
5. Pour a bit of olive oil on top as it is cooking
6. Slice in generous slabs, fan on plate and top with Lemon Grass – Yellow Bell Pepper Sauce (see recipe)

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