Blackened Tuna Salad With Remoulade Sauce Recipes

TUNA SALAD SANDWICHES WITH LEMON RéMOULADE

Steps:

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

GRILLED BLACKENED TUNA STEAKS RECIPE - (4/5)

Steps:

• Make the blackened seasoning. Mix the paprika, oregano, thyme, cayenne pepper, black pepper, onion powder, garlic powder and salt in a shake top bottle, or small bowl. Preheat grill to high. Coat all sides of tuna steaks in a thick coating of blackening seasoning, pressing into the flesh of the fish. Spray one side with cooking spray. Place sprayed side down on grill grates. Close lid and cook 1-2 minutes. Open lid, spray other side of fish and flip. Cook 1-2 minutes more. Tuna is finished when outside edges are cooked but middle is still rare.

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-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.