This can be served as a dinner or an appetizer. It is positively amazing. This is my own creation inspired by my favorite dish at a local NJ restaurant. I hope you like it as much as I do.
- Make the mustard first: Mix all ingredients in a small saucepan.
- Bring to a boil, stirring often.
- When somewhat smooth, it's done.
- Now start the tuna: TUNA Cut up tuna in large bite size pieces Coat with blackening seasoning Heat oil in pan till very hot, but not smoking Sear tuna on all sides for about 7-10 minutes total.
- Do not overcook.
- It's good for the tuna to be slightly pink on the inside.
- Serve right away with Cajun Mustard.
- This can also be made with peeled jumbo shrimp.
I have made this several times, and didn't change a thing. My husband loves it so much he says it is better than restaurants!
Wonderful! I, too, seared whole tuna steaks on the grill to a medium doneness and they were lovely. The mustard sauce is fantastic and quite plentiful. We even had our leftovers cold, and the tuna and sauce were still great. I can see using this mustard sauce on a myriad of dishes as well. Thanks for posting this. Made for ZWT5 by a Groovy GastroGnome.
This was wonderful! Especially the sauce was fantastic, and I agree, it would be superb with crab cakes. Made with reduced fat sour cream and mayo. Made for ZWT5