Bens Blackened Tuna Recipe

Prepare spice rub

In a small bowl combine paprika, dried thyme, dried oregano, garlic powder, onion powder, cayenne, salt and black pepper. Mix well.

Season tuna

Pat tuna steaks dry with paper towels. Lightly brush both sides with 2 tbs olive oil, then press the spice rub firmly onto all sides of each steak so they are evenly coated.

Sear tuna

Heat a heavy skillet (cast-iron recommended) over high heat until very hot. Add 2 tbs unsalted butter and swirl to melt. Place tuna steaks in the pan and sear 45–60 seconds per side for rare (adjust to 90–120 seconds per side for medium). Sear the edges 10–15 seconds each to set the rub. Remove tuna to a cutting board, tent loosely with foil and let rest 3–5 minutes before slicing.

Whisk together mayonnaise, tomato paste, rice vinegar, melted butter, garlic powder, paprika, sugar, salt and 2 tbs water until smooth. Taste and adjust thickness with additional water 1 tsp at a time. Chill in refrigerator at least 15 minutes to let flavors meld.

Scoop avocado flesh into a bowl and mash lightly. Add Greek yogurt, wasabi paste, lime juice, salt and pepper. Use a fork or small food processor to blend until smooth and creamy. If mixture is too thick, add up to 1 tbs cold water to reach a pipeable / dollop-able consistency. Transfer to a squeeze bottle or small bowl and chill until ready to plate.

In a small bowl combine softened butter, wasabi paste, lemon zest and salt. Mix thoroughly until uniform. Shape into a log on plastic wrap if desired and refrigerate until slightly firm. Alternatively, keep at room temperature briefly to melt on warm fish at plating.

Place potato cubes into a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes. Drain well.

Return drained potatoes to the pot and over low heat dry them for 1 minute to remove excess moisture. Remove from heat. Warm the milk and 3 tbs butter together until butter melts (microwave or stovetop). Mash potatoes with warm milk-butter, then add cream cheese, cheddar and parmesan. Mash or whip until smooth but still slightly textured. Season with 1 tsp salt and 1/2 tsp black pepper; taste and adjust.

Bring a pot of salted water to a boil. Blanch green beans 2–3 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop cooking; drain and pat dry.

In a skillet over medium heat, warm 1 tbs olive oil. Add blanched green beans and toss 1–2 minutes to heat through. Stir together almond butter, soy sauce and lemon juice in a small bowl; if too thick, thin with 1–2 tsp warm water. Add the almond butter mixture to the pan and toss with the beans until evenly coated and heated through, 1 minute. Season with 1/2 tsp salt and 1/4 tsp black pepper. Sprinkle toasted sliced almonds on top if using.

Rewarm mashed potatoes gently if necessary. Slice tuna steaks against the grain into 1/4- to 1/2-inch slices.

On each plate place a generous scoop of three-cheese mashed potatoes. Arrange 3–4 tuna slices fanned over or beside the potatoes. Dot or drizzle yum yum sauce around the tuna and a small smear or quenelle of avocado wasabi cream alongside. Place a small pat of wasabi butter on top of the warm tuna to melt slightly. Add a portion of almond butter green beans to the plate. Garnish with microgreens or chives and a lemon wedge.

Serve immediately while tuna is warm and mashed potatoes hot. Enjoy.