BLACKENED TUNA SALAD WITH SPICY SOY AND GARLIC BEURRE BLANC


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Serves 6 | Prep Time | Cook Time

Why I Love This Recipe

This recipe will instantly take you to the gentle breeze that is Hawaii. When you take the first taste, this tuna will put the biggest smile on your face. Setting the tuna on top of squares of the Japanese sweet potato garnished with the salad is a sure winner! The salad is so great You could have it by itself.


Ingredients You'll Need

1 large Japanese sweet potato cooked in parchment paper and tin foil. 1 hour 450, reduce heat to 225 and cook one hour more. Turn oven off and let rest in cooled oven for 2 hours.


Salad:
6 Artichoke hearts, cooked and sliced in half
6 Roma tomatoes, peeled, seeded and diced
36 fresh green beans, blanched
1 cup baby spinach
1 onion, sliced and sautéed in 1 tablespoon olive oil
½ teaspoon sugar
Sea salt
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Blackened Spices:
2 tablespoons paprika
1 tablespoon Dry English mustard
1 teaspoon Chili powder
Ground white pepper
½ teaspoon cumin
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3, four ounce Tuna fillets (cut 1 1/4 thick)
Sea salt
Freshly ground pepper
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Mustard Soy:
1/4 cup English dry mustard
1/3 cup water
½ cup Japanese Rice Vinegar
3 tablespoons Mushroom Soy sauce
1 tablespoon sugar
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White Garlic Beurre Blanc - see recipe in sauces

Red Wine Vinaigrette - see recipe in dressings


Directions

For Salad, combine all ingredients and toss with Red Wine Vinaigrette. Store in bowl in refrigerator until ready to serve.


For Blackened Spices, in a bowl, mix all ingredients together. Season Tuna fillets with Blackened Spices. Season with sea salt and freshly ground pepper. Refrigerate.


For Mustard Soy, in a bowl, combine all ingredients and store in squeeze bottle in refrigerator until ready to use.


Heat pan over very high heat. Sear Tuna 2 minutes on each side. Slice tuna. Pour White Garlic Beurre Blanc on plate.Place sweet potato on plate and top with tuna, salad, and mustard soy.. Serve and enjoy!


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