Blackened Sashimi Recipe
Seared in Cajun Spice, served on a bed of cabbage
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Ingredients
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Sashimi
Cabbage Bed
Method
Preparation of Cabbage Bed
- 1
Prepare the Vegetables
In a large bowl, combine shredded green cabbage and julienned carrot.
- 2
Dress the Vegetables
In a small bowl, whisk together rice vinegar, sesame oil, salt, and black pepper. Pour over the cabbage and carrot mixture and toss to coat evenly.
- 3
Set Aside
Let the cabbage and carrot mixture sit for at least 10 minutes to allow the flavors to meld.
Cooking the Sashimi
- 4
Prepare the Tuna
Pat the fresh tuna sashimi dry with paper towels and season both sides generously with Cajun spice blend.
- 5
- 6
Sear the Tuna
Once the oil is hot, carefully place the seasoned tuna in the skillet. Sear for about 1-2 minutes on each side until a blackened crust forms, but the center remains rare.
- 7
Remove from Heat
Remove the tuna from the skillet and let it rest for a couple of minutes before slicing.
Assembly
- 8
Slice the Tuna
Using a sharp knife, slice the seared tuna into thin pieces.
- 9
Plate the Dish
On a serving plate, create a bed of the cabbage and carrot mixture. Arrange the sliced tuna sashimi on top.
- 10
Serve
Serve immediately and enjoy your blackened sashimi!