By Yanni- www.fishermansbelly.com (2-3 serving)
Remember, you can tune a piano, but you can’t tuna a fish!
1/2lb tuna
Cajun blackening spices
1-2 tablespoons of vegetable oil for frying
Salad
2 tomatoes cut into halves
1 cup arugula
¼ cup Thai basil leaves
½ mango cubed
½ avocado cubed
¼ red onion coarse chop
Salad Dressing
1 lemon juiced
Kosher salt
Black pepper
1 teaspoon honey
2-4 tablespoons extra virgin olive oil (use the same amount as juiced lemon offers)
Ponzu Sauce
1/8 cup soy sauce
1 lime juiced
1 chopped green onion
1. Start by creating the salad dressing and the salad. Add the lemon juice, salt and pepper into a small whisking bowl. Add the honey and stir. Now begin to whisk in the same amount of olive oil as the lemon juice. Mix vigorously.
2. In a salad bowl, add the arugula, basil, mango and avocado. Add the salad dressing and toss. Set aside.
3. Create the ponzu sauce by adding the soy sauce, lime juice and chopped green onions. Mix, and set aside.
4. Add the Cajun seasoning on two sides of the tuna fillet (this will allow you to view the tuna meat as it begins to cook and turn white in color). Preheat a heavy cast iron pan. Add one to two tablespoons of olive oil and begin to sear the tuna. Roll and sear each side only enough to turn the outer layer of the tuna white. This should only take 10-15 seconds on each side. Once the tuna is seared, allow it to cool off then slice into thin strips against the grain.
5. In a serving plate add the four tomato halves, then add the salad mixture on top of the tomatoes. Garnish the salad with red onion. Fan the tuna slice across the serving dish then add the ponzu sauce on top of the tuna slices and serve!
