| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Fish |
4 |
Servings |
INGREDIENTS
| 4 |
|
Tuna fillets |
|
|
Blackening seasoning |
|
|
Olive oil |
|
|
Horseradish and Tomato Relish |
|
|
Blackening Seasoning |
|
|
HORSERADISH AND TOMATO RELISH: |
| 2 |
|
Ripe medium tomatoes, coarsely chopped |
| 1 |
tb |
Finely diced red onion |
| 1 |
tb |
Fresh horseradish, chopped fine |
| 1 |
tb |
Minced jalapeno |
| 1/4 |
c |
Fresh lime juice |
| 1 |
tb |
Ancho chile powder |
| 1/4 |
c |
Coarsely chopped cilantro |
|
|
Salt and freshly ground pepper |
| 3/4 |
c |
Paprika |
| 3/4 |
c |
Cracked black pepper |
| 1/4 |
c |
Salt |
| 2 |
tb |
Toasted crushed cumin seeds |
| 2 |
tb |
Minced garlic |
| 2 |
tb |
Minced onion |
INSTRUCTIONS
BLACKENING SEASONING
Prepare wood or charcoal grill and let it burn down to embers.
Brush olive oil on tuna fillets and dredge in blackening seasoning on one
side. Place tuna blackened side down on grill. Grill for 3 minutes on one
side and 2 minutes on the other for medium rare. Serve hot with Horseradish
and Tomato Relish.
HORSERADISH AND TOMATO RELISH: Combine the tomatoes, onion, jalapeno, lime
juice, chile powder and cilantro in a bowl. Season to taste with salt and
pepper.
BLACKENING SEASONING: Combine all seasoning ingredients. Posted to
MM-Recipes Digest V4 #148 by "Vince & Juley Roberts" <vince@bellsouth.net>
on May 28, 1997
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