Name: Blackened Ahi Tuna Tataki with Red Slaw / Creole Mustard Vinaigrette
Yield: Serves 2 to 4
Cuisine: Chinese
Ingredients: ¼ tsp (1 mL) mustard powder; 1 Tbsp (15 mL) smoked paprika; ¼ tsp (1 mL) kosher salt; 1 Tbsp (15 mL) grainy Dijon mustard; Salt, to taste; 5 Tbsp (75 mL) grapeseed oil; ¼ cup (60 mL) cherry tomatoes, quartered; 6 oz (170 g) sashimi-grade ahituna; ¼ tsp (1 mL) salt; ¼ tsp (1 mL) white wine vinegar; ½ tsp (2.5 mL) sugar; 1 tsp (5 mL) sesame seeds; ½ tsp (2.5 mL) onion powder; Pea shoots or sprouts; 1 Tbsp (15 mL) chili powder; 1 Tbsp (15 mL) vegetable oil; ½ tsp (2.5 mL) hot sauce; ½ tsp (2.5 mL) garlic powder; ⅛ tsp (0.5 mL) salt (a dash); 1 tsp (5 mL) smoked paprika; Pinch of seafood seasoning; 2 cups (500 mL) shredded red cabbage; 2 Tbsp (30 mL) mayonnaise; 1½ Tbsp (22 mL) honey; 2 Tbsp (30 mL) white wine vinegar; 1 Tbsp (15 mL) water

Preparation info

Serves
2 to 4

Difficulty
Easy

Appears in

Fish for You

By Spencer Watts

Published 2022

About

Tuna tataki is in the building! The rich and deep flavours of blackening spice work so well with the meaty texture of the tuna. Let this tuna take a dive into the Creole mustard vinaigrette and you will understand the true meaning of delicious.

I let the tuna shine on white china, and my preferred shape for plating is a long rectangular or oval dish. This will give you the maximum tuna-todressing ratio, and it’s nice to eat with your eyes first.

“Phenomenal cosmic flavour .