Blackened Tuna With Mango Salsa

     

Ok, We're going to have to move Fast on this one! 

First, you need to have your Pan Smoking hot! Wait until you see Smoke! 

Then we're going to Shake our Dudes Blackened Seasoning all over our tuna!

Now add some Neutral oil into the Pan... I'm using Nuvo Basil olive oil great stuff!

So guys we only wanna cook these 20 seconds on each side. We are essentially looking for seared on the outside and raw on the inside. This is a Sashimi Dish, So its important that you are using Sushi grade Tuna for this recipe! Make sure to do your research on where the fish is coming from and how it was brought in. I'm always looking for something wild-caught and local. (in this picture I am using a AAA frozen Saku block)

Now to the Mango Salsa!

This is more or less the star of the show. So you are going to need a mixing Bowl and a Microplane.

First, you need to add equal parts Mango, Tomato, and Red Onion into the mixing bowl then about half as much fresh basil and bean sprouts along with the juice of one lime, 3 ounces of soy sauce, and 2 ounces of good EVOO. Then Mix that bad boy together and Boom you got Japanese Style Mango Salsa! 

Now we're plating! 

slice the Tuna as Thin as you can and fan it out in a crest or half-moon shape on the plate. Then spoon your Mango Salsa into the middle of the crest! Next, you are going to sprinkle your Tasman Wakame Sea Salt over your dish for a Garnish. Now you Finish with Wasabi Drops at each tip of the Tuna and Micro plane lime rinds over to complete the dish! 

If you had any trouble understanding that you can check out the video below!