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Blackened Tuna Steaks with Asparagus on Vegetable Mashed Potatoes

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Tuna Steaks
This is my favorite way to cook tuna. The tuna stays tender and has a wonderful spicy herb-and-smoke flavor.
Ingredients: 
  • 1 lb potatoes
  • milk
  • 1 red bell pepper
  • 10 medium size mushrooms (brown or white)
  • 1 small onion
  • 2 cloves of garlic
  • 1/2 cup chicken (or vegetable) stock
  • 1/2 cup dry white wine
  • 1 lb sashimi-grade tuna
  • 12 green asparagus
  • 2 tbsp butter
  • 1tsp olive oil
  • salt, pepper to taste
  • Blackening spice: 5 tsp mild paprika
  • Blackening spice: 1 tsp dried thyme
  • Blackening spice: 1 tsp dried oregano
  • Blackening spice: 1 tsp cayenne pepper
  • Blackening spice: 1 tsp black pepper
  • Blackening spice: 1/2 tsp garlic powder
Method Pic: 
Tuna Steaks
Method: 
  • Combine the ingredients for the blackening spice.
  • peel onion, cut into half rings
  • core bell pepper, cut into strips
  • mince garlic
  • wash asparagus, remove lower third of stems
  • cut tuna steaks if necessary, coat with blackening spice
  • peel potatoes, boil in water until soft (ca 20min)
  • heat butter in heavy pan, add onions, cook on medium heat until golden brown (ca. 5-10min, add sliced bell pepper, cook another 5min, add garlic, cook 2min, add chicken broth and white wine, set on low heat, continue to simmer
  • heat olive oil and 4tbsp water in heavy saucepan. Add 1 tsp of salt. Add asparagus, cover, cook for ca. 5-8min (to taste)
  • heat stainless pan to very high heat, sear tuna steaks, 2min on top and bottom, 15-30sec per small side
  • Mash potatoes, add vegetables, stir in milk until consistency is right, add salt to taste
  • Spread potatoes on plate, put tuna on top, garnish with asparagus.
Notes: 
  • Preparation time: ca. 1h.
  • Yields 2 servings
  • Blackening the fish produces a lot of smoke. I strongly recommend to not attempt this without an exhaust fan. If you don't have one, you can place the fish on a grate, go outside and blacken/cook it with a soldering torch (the little kitchen torches won't work for that). Just sweep the flame over all sides of the fish until nice and blackened.
  • In my experience,there is just no way to reasonably prepare mashed potatoes from less than 1 lb of potatoes. You will likely have leftover vegetable mashed potatoes.
  • I'm normally using a pressure cooker to cook the potatoes.
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