Blackened Tuna Salad
 
Makes 4 servings
Ingredients
  • 2 tablespoons unsalted butter
  • 1 tablespoon Creole seasoning*
  • 4 (4- to 6-ounce) tuna steaks
  • ¼ cup white wine vinegar
  • 1 tablespoon Creole mustard
  • 2 tablespoons chopped jalapeño
  • 1 tablespoon chopped garlic
  • 1 tablespoon cane syrup*
  • 2 teaspoons ginger paste*
  • ½ cup olive oil
  • 1 (5-ounce) package fresh spring mix lettuces
  • 1 medium cucumber, thinly sliced
  • 1 red bell pepper, cut into ¼-inch strips
  • 1 yellow bell pepper, cut into ¼-inch strips
  • 6 medium radishes, thinly sliced
Instructions
  1. Heat a 12-inch cast-iron skillet over high heat until hot but not smoking, about 2 minutes. Reduce heat to medium-high; add butter.
  2. Sprinkle Creole seasoning on both sides of tuna steaks; add to skillet, and cook for 2 minutes per side. Remove from heat.
  3. In the container of a blender, place vinegar, mustard, jalapeño, garlic, cane syrup, and ginger paste; pulse until combined, 4 to 5 times. With blender running, add oil in a slow, steady stream until combined.
  4. Divide spring mix, cucumber, bell peppers, and radish among serving plates. Slice tuna, and divide among salads. Drizzle with vinaigrette. Serve immediately.
Notes
*We used Tony Chachere’s Original Creole Seasoning, Steen’s Cane Syrup, and Gourmet Garden™ Ginger Stir-In Paste.
Recipe by Louisiana Cookin' at https://louisianacookin.com/blackened-tuna-salad/