Nick's Fishmarket Black And Blue Ahi

Recipe Ingredients

		Cajun Spice
1/4 cup	59ml	Paprika
1 1/4 tablespoons	18ml	Coarse salt
3 tablespoons	45ml	Garlic powder
3 tablespoons	45ml	Onion powder
1/2 teaspoon	2.5ml	Cayenne pepper
1 1/4 tablespoons	18ml	Freshly-ground black pepper
1 1/4 tablespoons	18ml	Ground oregano
1 1/4 tablespoons	18ml	Ground thyme
1/4 cup	49g / 1.7oz	Powdered sugar
		Black and Blue Ahi Sauce
1/4 cup	59ml	Low-sodium soy sauce
1/3 cup	78ml	Dijon mustard
1/2 teaspoon	2.5ml	Dry mustard
		Cilantro Oil
1		Cilantro - stemmed
1 cup	237ml	Olive oil
		Cucumber Salad
1/4 cup	59ml	Soy sauce
1/4 cup	59ml	Chile sauce
2 tablespoons	30ml	Sesame oil
1/4 cup	59ml	Water
1/2 lb	227g / 8oz	Japanese cucumber - peeled, and
		Cut into thin strips
1/2		Red onion - cut in thin strips
2		Roma tomatoes - seeded, and
		Sliced lengthwise into thin strips
		Assembly
16 oz	454g	Ahi tuna filet in 3" by 1/2" slices
		Butter or oil - for greasing
6		Radicchio leaves
2 tablespoons	30ml	Sesame oil
1 tablespoon	15ml	Black sesame seeds
3		Avocados - halved, seeded,
		And sliced

Recipe Instructions

For the Cajun Spice, combine paprika, salt, garlic and onion powders, cayenne pepper, black pepper, oregano, thyme and sugar; mix well. Store in airtight container. Do not refrigerate. (Makes 2/3 cup)

For the Black And Blue Ahi Sauce, place soy sauce, Dijon mustard and dry mustard in bowl or blender and combine until smooth. Refrigerate until using. Discard after 48 hours. (Makes about 2/3 cup)

For the Cilantro Oil, blanch cilantro leaves in boiling water until bright green, about 30 seconds. Dry leaves and blend with oil on high speed until as smooth as possible, 3 to 5 minutes. Transfer to plastic container and refrigerate 12 hours. When ready to use, strain oil through cheesecloth to remove solids. (Makes about 1/2 cup)

For the Cucumber Salad, whisk together soy sauce, chile sauce, sesame oil and water in bowl. Add cucumber, onion and tomatoes and toss to coat well. Marinate in refrigerator no more than 1 hour. Remove vegetables from marinade and reserve for use on plate. (Marinade may be used for up to 1 week. Any remaining salad should be discarded after 48 hours.) (Makes 6 servings of salad; 2/3 cup marinade)

For Assembly, dust ahi strips with as much Cajun Spice as needed to coat strips well, about 2 tablespoons. (Store remaining spice for later use). Sear ahi in lightly greased skillet or wok over medium-high heat, in batches, about 1 minute per side.

For each of 6 salads, arrange radicchio leaf on plate. Place mound of Cucumber Salad in center of each radicchio leaf. Evenly distribute ahi rolls on each salad. Drizzle each with 1 1/2 tablespoons Black and Blue Ahi Sauce. Sprinkle each salad lightly with 1 teaspoon Cilantro Oil, 1 teaspoon sesame oil and some sesame seeds. Garnish each plate with 1/2 avocado, slices spread to form a fan.

This recipe yields 6 salad servings.

Each serving: 467 calories; 1,516 mg sodium; 20 mg cholesterol; 37 grams fat; 16 grams carbohydrates; 18 grams protein; 2.48 grams fiber.

Source:
The Los Angeles Times, 01-19-2000

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