More Great Recipes: Salad

BLACKENED TUNA SALAD WITH SPICY SOY AND GARLIC BEURRE BLANC


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Member since 2014

Serves 6 | Prep Time | Cook Time

Ingredients

Salad:
6 Artichoke hearts, cooked and sliced in half
6 Roma tomatoes, peeled, seeded and diced
36 fresh green beans, blanched
1 cup Frissee Lettuce
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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6 Eight ounce Tuna fillets
Sea salt
Freshly ground pepper
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Mustard Soy:
1 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


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 Tuna on top of sauce. Garnish with Mustard Soy and Salad. Serve and enjoy!


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