Follow these steps for perfect results
Yellow Fin Tuna
cut in blocks
cumin
oregano
thyme
dry mustard
cayenne pepper
black pepper
paprika
Grey Poupon Mustard
lite soy sauce
dry mustard
green bell pepper
julienned
red bell pepper
julienned
spanish onion
sliced thin
oregano
white pepper
salt
olive oil
Combine cumin, oregano, thyme, dry mustard, cayenne pepper, black pepper, and paprika in a bowl.
Season the tuna blocks on all sides with the spice mixture.
Heat 4 tbsp olive oil in a hot pan.
Sear the tuna on all sides until cooked to your desired doneness.
Slice the tuna into 1/4 inch thick slices.
Mix Grey Poupon mustard, lite soy sauce, and dry mustard in a bowl and shake well.
Heat remaining olive oil in a saucepan.
Saute julienned green bell pepper, julienned red bell pepper, and sliced spanish onion for 1-2 minutes.
Place sliced tuna on a dinner plate.
Arrange cooked vegetables next to the tuna.
Drizzle the mustard sauce in the corner of the plate.
Expert advice for the best results
Use high-quality tuna for the best flavor.
Don't overcook the tuna; it should be rare in the center.
Adjust the amount of cayenne pepper to your spice preference.
Everything you need to know before you start
10 minutes
The mustard sauce can be made ahead of time.
Arrange tuna slices artfully and garnish with microgreens.
Serve with a side of pickled ginger.
Offer wasabi for extra heat.
Balances the spice and saltiness.
Discover the story behind this recipe
A fusion dish that combines Japanese and American culinary influences.
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