Cajun Seared Tuna with Wasabi Mashed Potatoes

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By Todd Johnson

Story Published: Mar 31, 2008 at 12:09 PM PST

Story Updated: Mar 31, 2008 at 12:09 PM PST

Ingredients

Cajun Seared Tuna with Wasabi Mashed Potatoes - 6/30/2003

4 7 oz. pieces sashimi grade ahi tuna 2 Tbl. cajun seasoning
2 Tbl. canola oil 1 bok choy
2 lbs. white potatoes 1 cup heavy cream
8 oz. butter 1/4 cup wasabi powder
Salt and pepper to taste

Directions

Cut bok choy in half and boil for 2 minutes. Wipe barbeque grill down with a rag soaked in vegetable oil. This will help to keep the tuna and bok choy from sticking to the grill.

Brush canola oil over tuna. Lightly season tuna and bok choy with Cajun blackening seasoning. Place both the tuna and bok choy on a hot grill. Cook 2-3 minutes then turn tuna and bok choy over. Cook another 2-3 minutes. You want the tuna to be cooked on the outside but rare inside for the best flavor.

To make wasabi mashed potatoes, peel and slice potatoes. Boil until soft, then strain and put in a mixer. Add cream and butter and mix on high until smooth. Add wasabi powder, salt and pepper and mix well.

Serve seared tuna over wasabi mashed potatoes. Serves 4.

Recipe from Dan Thiessen, Chandler's Crabhouse

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