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The other day Dave decided to use the Ahi we had for a quick lunch, but wanted to add something different. He thought about a Remoulade sauce and this was just an incredible match up. The spicy, hot blackened seasoning, crispy seared edges and the creamy texture of the tangy sauce made this memorable to say the least. Here it is in full.

Ahi tuna slices, 1/4″ thick

Spice rub:

• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 1/8 tsp powdered ginger
• 1/8 tsp black pepper
• 1/8 tsp oregano
• 1/8 tsp fennel seeds
• pinch of ground clove
• 1/4 cup melted butter

Remoulade sauce:

• 2 hard boiled egg yolks, sieved
• 2 cloves of crushed garlic
• 1 1/2 tbsp Dijon mustard
• 1 1/2 cups mayonnaise
• 1 tbsp Worcestershire sauce
• 1 tbsp paprika
• 1 1/2 tbsp horseradish
• Dash of Tabasco
• 2 tbsp white vinegar
• 1/4 cup finely chopped parsley
• salt and freshly ground black pepper, to taste

Place a frying pan or cast iron skillet over high heat until it starts to smoke. Keep kitchen area well ventilated. Grease Ahi pieces in melted butter and then coat with spice mixture on both sides. Sear on high heat each side no more then 30 seconds, 1 minute to cook through well.

For the sauce:

For the boiled eggs: place in a saucepan, cover them with cold water, not too deep. Do NOT salt the water. Place on burner on HIGH heat. Once they start to boil turn on the timer to 3 minutes. When the timer goes off, quickly take off the heat, put on the lid and reset the timer to 8 minutes. When 8 minutes are up, take to sink and run cold water over them for about a minute, let them soak a bit to cool off. This works every time with no green or gray colored yolks, just the perfect dark yellow. When these are cooled slightly, peel and force the boiled yolks through and sieve into a mixing bowl.

Add the remaining ingredients and whisk thoroughly to incorporate completely. Nap the sauce over each piece of seared, blackened  Ahi.

Tags: fish, remoulade
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