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Print this Recipe    Blackened Tuna

Blackened-Tuna Salad With R6moulade Sauce
Yield: 4 servings.

1 tablespoon paprika
1 1/2 teaspoons oregano
1 1/2 teaspoons kosher salt
1 teaspoon granulated garlic powder
1/2 teaspoon onion powder
1/2 teaspoon sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper

1/2 cup mayonnaise, preferably homemade
1 1/2 teaspoons minced capers
6 drops Tabasco
1 teaspoon tomato paste
1/2 teaspoon minced fresh tarragon
1/2 teaspoon Dijon mustard
3 grinds white pepper

1 1/2 pounds tuna steak, in 1 piece, about 1 i/4 inches thick
1 1/2 teaspoons cold unsalted butter, cut into 4 chunks
2 bunches watercress, washed and tough stems removed
2 heads Belgium endive, sliced into rings
1 large tomato, seeded and diced
16 large basil leaves, finely sliced, plus more for garnish.

To make the blackening spice, combine paprika, oregano, salt, garlic
powder, onion powder, sugar, cayenne, and black pepper and mix
thoroughly. Set aside.

To make the r6moulade, combine mayo, capers, TAbasco, tomato paste,
tarragon, mustard and pepper 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 r6moulade. Garnish with more
thinly sliced basil and serve.

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