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INGREDIENTS
Ahi 8 oz.
1 Tbsp. Cajun Spice (Paul Prudhomme)
1/2 oz. Carrots, julienne
1/2 oz. Celery , julienne
1/2 oz. Red onion, julienne
1 Tbsp. Rice wine vinaigrette
2 tbsp. Olive oil
Salt to taste
Black Pepper, fine grind to taste
1/3 cup Beer
1/3 cup Soy sauce
1 Tbsp. Dry mustard
2 Sprigs Cilantro
PROCEDURE
- Roll Ahi in Cajun spice and place in hot skillet to sear all sides. Remove from pan and cut into thin slices. Should be rare.
- Combine carrots, celery, red onion, rice wine vinegar oil and salt & pepper in mixing bowl, mix well and place on the plate.
- Combine Beer ,soy sauce and dry mustard in mixing bowl and blend well.
- Fan cut Ahi out in front of vegetables and place sauce in front of tuna. Garnish with Cilantro sprig
