Monday, March 3, 2008

Robert's Blackened Tuna

My Dad considered Tuna only good for Bait. This childhood experience resulted in me never having the pleasure of eating fresh Tuna until I visited California 10 years ago. Seared on the outside, and sushi red at the center may not be everyones cup of tea but I was hooked.

It was not long before I started experimenting at home every time I saw those red tuna steaks on display.

  • 1 tuna steak per person, check for quality. Sushi quality is expensive but worth it.
  • Chef Paul Prudhammes Blackened Redfish Magic
  • Melted Butter
  • Julienne Vegetables (Leek, Red Pepper, Carrots, snowpeas - whatever's in season)
  • Mashed Potatoes
  • Enoki for garnishing
  • fresh limes
A word of warning - turn off the smoke detectors, open the windows, turn on the fans and turn up the heat.
Prepare the Tuna steaks, wash, dry and place on a plate.
Brush each steak with butter and generously apply Blackened Redfish Magic on one side
Keep some butter and Blackened Redfish Magic for the other side.
Peel and cook pototoes in salted water
Prepare vegetables
Set the oven to 350F
Heat a heavy cast iron pan on maximum heat, get it nice and hot.
Sear the Tune steaks, buttered side down.
While steaks are cooking, brush top side with butter and apply Blacked Redfish Magic
Turn and cook.
By now the steaks should be well cooked on the outside and rare in the center. Put the pan with the steaks into the Oven. If you prefer red centers skip the oven step. Please dont over cook.
Mash the Pototoes and make a bed in the center of each plate
Saute the vegetables in butter, don't over cook, they should be crisp and color vibrant.
Place the vegitables on top of the Pototoes, then the Tuna steaks on top
I garnished with Enoki mushrooms, quickly sauted but you could use green onions
Season with fresh pepper, sea salt and lime