Friday, May 23, 2008

Blackened Tuna with Five Pepper Sauce

Matthew is still in Virginia and he has had some incredible seafood. He recently visited Croc's in Virginia Beach and had their blackened tuna with the five pepper sauce. This recipe is not from the restaurant, but it's pretty close. It's both sweet and sour and just slightly spicy because the chili garlic sauce gives it a kick. If you can't find chili garlic sauce, you can use 1/2 tsp. of red pepper flakes instead.

INGREDIENTS (serves 2)

  • 2 (8 oz.) Ahi tuna steaks, about 2/3" thick
  • 2 teaspoons Cajun seasoning
  • 2 teaspoons olive oil
  • 2 teaspoons butter
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 1 green pepper, diced
  • 1 tsp. chili garlic sauce
  • 1/4 tsp. fresh black pepper
  • 1/2 tsp. kosher salt
  • 8 oz. dark syrup
  • 3/4 cup chicken stock
  • 1 cup white vinegar
  • 2 Tbsp. balsamic vinegar
  • 1/2 cup sugar
  • Prepared mashed potatoes

To make five pepper sauce: In medium saucepan, add syrup, chicken stock, vinegars and stir in sugar. Let sauce reduce by 1/4 over medium heat, about 15 minutes. Once liquid is reduced by 1/4, add all the peppers, chili garlic sauce, salt and pepper and cook over medium heat until all the peppers are translucent in color, about 15 more minutes.

To make the tuna: generously coat tuna with Cajun seasoning.

Heat oil and butter in a large skillet over high heat. When oil is nearly smoking, place steaks in pan. Cook on one side for 3 to 4 minutes, or until blackened. Turn steaks, and cook for 3 to 4 minutes for medium rare.

To serve: place a portion of mashed potatoes on center of a plate. Place your blackened tuna steak over the potatoes, then pour the five pepper sauce over blackened tuna fillet and serve.

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