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Blackened-Tuna Salad With Remoulade Sauce
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 1tablespoon paprika
- 1½teaspoons oregano
- 1½teaspoons kosher salt
- 1teaspoon granulated garlic powder
- ½teaspoon onion powder
- ½teaspoon sugar
- ½teaspoon cayenne pepper
- ½teaspoon freshly ground black pepper
- ½cup mayonnaise, preferably homemade
- 1½teaspoons minced capers
- 6drops Tabasco
- 1teaspoon tomato paste
- ½teaspoon minced fresh tarragon
- ½teaspoon Dijon mustard
- 3grinds white pepper
- 1½pounds tuna steak, in 1 piece, about 1¼ inches thick
- 1½teaspoons cold unsalted butter, cut into 4 chunks
- 2bunches watercress, washed and tough stems removed
- 2heads Belgium endive, sliced into rings
- 1large tomato, seeded and diced
- 16large basil leaves, finely sliced, plus more for garnish
For the Blackening Spice
For the Remoulade
For the Salad
Preparation
- Step 1
To make the blackening spice, combine all the ingredients and mix thoroughly. Set aside.
- Step 2
To make the remoulade, combine all ingredients in a small bowl and mix thoroughly. Cover and refrigerate until ready to use.
- Step 3
To make the salad, place a cast-iron skillet over high heat for 5 minutes and turn on the exhaust fan. Place the blackening spice on a plate and use your hands to adhere as much as possible to the fish, covering all sides. Place 2 chunks of the butter on one side of the fish and place it, butter side down, in the hot pan. Cook for 2 to 3 minutes, or until the surface of the fish is lightly blackened. Place the remaining butter on the uncooked side of the fish and turn. Cook for another 2 to 3 minutes, or until the tuna is medium rare. Place the tuna on a cutting board and set aside.
- Step 4
In a large bowl, combine the watercress, endive, tomato and the 16 basil leaves. Add 4 tablespoons of the remoulade and toss to coat. Transfer the greens to a platter. Using a sharp knife, slice the tuna on the bias into thin slices. Lay the slices over the greens and top the tuna with the remaining remoulade. Garnish with more thinly sliced basil and serve.
Private Notes
Cooking Notes
Be aware that the 2-3 minutes per side cooking time is geared toward 1-1/4” thick. I cooked a piece 3/4” thick 2 minutes each side and it was well done. Next time I’ll only go 60-90 seconds per side.
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