Blackened Tuna Easy w\ salad

1268965760899Ingredients X4
1 ahi tuna* steak, 6 ounces Frozen 1″ thick
1 teaspoon  Montreal Steak Seasoning, or salt and coarse pepper
Cooking spray or vegetable oil, for brushing the grill pan or skillet
5 ounces, half a sack, mixed prewashed baby salad greens
2 radishes, sliced
1/4 cucumber, thinly sliced (I hate cucumbers and pick them out)
1/2 teaspoon wasabi paste
1 tablespoon rice vinegar or white vinegar
1 tablespoon soy sauce
3 tablespoons -virgin olive oil
Salt and freshly ground black pepper


Tuna Steak

Thaw the steak in the fridge. Before it is completely thawed out (or take a fresh steak and freeze it for 30 mins – 1 hr) . This will make the steaks easier to cut and will stay together.

Cut the steak (usually triangle shaped) into 3 Musketeer size rectangles (the short one will be odd shaped but that’s ok, it’s the cooks taste test portion)
Coat your steak with Montreal seasoning or salt and pepper. Heat a grill pan or griddle over high heat. Spray grill surface or wipe with a thin layer of oil. Add tuna steak to the hot cooking surface and sear tuna 1 minute on each side by rolling it. Remove tuna from heat.

You can stop here and eat the tuna as is with lemon juice sprinkled on it sans salad.

* Blue fin tuna is even better, if you can find it. Ahi is awesome though and even Yellow Tail Jack works. The king of all, “toro” shouldn’t ever be cooked IMHO but eaten sashimi style – RAW!


Combine greens, radishes and cucumber in a bowl. In a smaller bowl, whisk wasabi, vinegar and soy sauce. Whisk in oil to combine dressing. Drizzle dressing over your salad and toss to coat evenly. Slice tuna on an angle and arrange on the salad.