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Make sure you buy the freshest possible sashimi grade tuna, and serve it rare or medium rare for the best flavour. Sear the fish in a cast-iron skillet, so that it is cooked on the outside, but still pink on the inside.
Ingredients
4 7-ounce (200g) centre cut ahi tuna filets
1/2 ounce (15g) each, salt, garlic powder, paprika, onion powder (sea salt if on a corn-free diet*)
1/4 ounce (15g) each, black pepper, white pepper
1/8 ounce (8g) each, cayenne pepper, thyme, oregano
3 Tbsp (45g) wasabi
3 fluid ounces (90mL) water
1/2 tsp (0.5g) fresh ginger root
1/2 tsp (1g) fresh garlic
1/4 cup (60mL) white wine vinegar
1 dash fresh lime juice
3/4 cup (180mL) salad oil
Directions
Preheat cast iron skillet. Rub filets with Cajun Blackening Spice. Sear both sides (no butter or oil needed) until rare or medium/rare.
Paint plate with Wasabi Vinegar. Cut filet into 2 triangular pieces; overlap. Top with pickled ginger rose. Serve with rice of your choice.
To make Cajun Blackening Spice:
Combine salt, garlic powder, paprika, onion powder, black, white and cayenne pepper, thyme and oregano. Mix well.
To make Wasabi Vinaigrette:
Combine wasabi with water and put in blender. Add grated ginger, garlic, white wine vinegar and lime juice into the blender and drizzle in oil while on high speed. Adjust seasoning with salt and pepper
