↞ recipe box start page
Category: Recipes
Prep Time: Cook Time: Total Time:
VOO DOO Tuna
Ingredients:
4 6 oz Tuna fillets
As needed Blackening Seasoning
Soy Mustard
1/2 cup Dry mustard
1/2 cup Beer
1/2 cup Dijon mustard
1/4 cup Honey
3 oz Soy sauce
Black Peppercorn Butter
2 ea Clove shallots - chopped
1 tbl Coarse grind black pepper
1/4 cup White wine
3/4 lb Butter - room temperature
2 oz Cilantro, chopped
2 oz Basil, chopped
1 ct Clove garlic, chopped
Black Peppercorn Vinaigrette
1/2 cup Red wine
1/2 cup Red wine vinegar
1/4 cup Sugar
4 tbl Black Peppercorn Butter
Preparation:
For Soy Mustard:
Mix dry mustard and beer until dissolved. Add Dijon, honey and soy. Blend until smooth.
To Blacken Tuna:
Heat ungreased iron skillet on high heat. Lightly coat fillets with vegetable oil. Dredge in
blackening seasoning. Sear fillets approximately three minutes per side until blackened.
Black Peppercorn Butter:
Add first three ingredients together and reduce until wine is evaporated. Cool at room
temperature for 30 minutes. Then mix in next four ingredients.
Black Peppercorn Vinaigrette:
In sauté pan, dissolve sugar in red wine and wine vinegar and reduce by half. At low hear add 4
tablespoons of Black Peppercorn Butter and hear until reduced by one third.
Serve blackened tuna fillets over warm Black Peppercorn Vinaigrette. Top tuna with a zest of
Soy Mustard.
voo doo tuna
view my recipes
print
save
Category: Recipes
Prep Time: Cook Time: Total Time:
VOO DOO Tuna
Ingredients:
4 6 oz Tuna fillets
As needed Blackening Seasoning
Soy Mustard
1/2 cup Dry mustard
1/2 cup Beer
1/2 cup Dijon mustard
1/4 cup Honey
3 oz Soy sauce
Black Peppercorn Butter
2 ea Clove shallots - chopped
1 tbl Coarse grind black pepper
1/4 cup White wine
3/4 lb Butter - room temperature
2 oz Cilantro, chopped
2 oz Basil, chopped
1 ct Clove garlic, chopped
Black Peppercorn Vinaigrette
1/2 cup Red wine
1/2 cup Red wine vinegar
1/4 cup Sugar
4 tbl Black Peppercorn Butter
Preparation:
For Soy Mustard:
Mix dry mustard and beer until dissolved. Add Dijon, honey and soy. Blend until smooth.
To Blacken Tuna:
Heat ungreased iron skillet on high heat. Lightly coat fillets with vegetable oil. Dredge in
blackening seasoning. Sear fillets approximately three minutes per side until blackened.
Black Peppercorn Butter:
Add first three ingredients together and reduce until wine is evaporated. Cool at room
temperature for 30 minutes. Then mix in next four ingredients.
Black Peppercorn Vinaigrette:
In sauté pan, dissolve sugar in red wine and wine vinegar and reduce by half. At low hear add 4
tablespoons of Black Peppercorn Butter and hear until reduced by one third.
Serve blackened tuna fillets over warm Black Peppercorn Vinaigrette. Top tuna with a zest of
Soy Mustard.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.