| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Cajun |
Cklive17 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Colman's mustard powder |
| 2 |
tb |
Hot water |
| 2 |
tb |
Unseasoned rice vinegar |
| 1/4 |
c |
Soy sauce |
|
|
Blackening Spice; (may substitute 1/4 |
|
|
; cup any Cajun spice |
|
|
; blend) |
| 1 1/2 |
tb |
Paprika |
| 1/2 |
tb |
Cayenne powder |
| 1/2 |
tb |
Pure red chile powder |
| 1/4 |
ts |
Freshly ground white pepper |
| 1/2 |
tb |
Ground sandalwood; (optional) |
| 1 |
|
Recipe Buerre Blanc |
| 1 |
|
Ahi tuna fillet; about 2 inches |
|
|
; thick by 5 inches |
|
|
; long (8 ounces) |
| 2 |
tb |
Red pickled ginger; (2 to 3) |
| 1/2 |
ts |
Black sesame seeds |
| 1 |
oz |
Japanese spice sprouts |
| 1 |
tb |
Seeded and diced yellow bell pepper |
| 1 |
tb |
Cucumber; cut into |
|
|
; matchsticks |
INSTRUCTIONS
SOY-MUSTARD SAUCE
GARNISH
Prepare sauce: mix the mustard powder and hot water to form a paste.
Let sit for a few minutes. Add vinegar and soy sauce mix together,
and strain. Chill.
Warm the Buerre Blanc in a double boiler. Mix all the spices together
on a plate and dredge the ahi on all sides. Heat a lightly oiled
cast-iron skillet and sear the ahi over high heat to desired doneness
(about 15 seconds per side for rare). Cut into 16 thin slices.
For each serving, arrange 4 slices of the ahi in a pinwheel. Ladle a
little of the Soy-Mustard Sauce in two opposing quadrants, ladle the
Buerre Blanc in the other two quadrants of the plate. Garnish
decoratively with the pickled ginger on the Buerre Blanc and the
sesame seeds on the Soy-Mustard Sauce. Arrange remaining garnish at
the center of the pinwheel.
Converted by MC_Buster.
Per serving: 69 Calories (kcal); 1g Total Fat; (15% calories from
fat); 5g Protein; 12g Carbohydrate; 0mg Cholesterol; 4119mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0
Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9300
Converted by MM_Buster v2.0n.
A Message from our Provider:
“For those who trust in God, there is always HOPE!”