Yield: 1 servings
|¾ cup||Dry mustard|
|2 ounces||Dijon mustard|
|¾ cup||Soy sauce|
|½ pounds||Diakon root|
|6 ounces||Pickled ginger|
|8 ounces||Cajun spice|
TRIM tuna and cut off any skin. Then cut into 4 ounce portion.
PREPARE sauce by combining dry mustard, Dijon mustard and Soy sauce into a mixing bowl and blend well.
PEEL carrots and cut into 2" long pieces. Then cut into thin slices.
TRIM leaves from celery and cut into 2" long pieces. Then cut into strips.
PEEL Diakon root and cut into 2" long pieces. Then cut into thin strips.
Combine three vegetables together. Blend well.
ROLL cut tuna pieces in the cajun spice and sear rare in a skillet. Pull tuna from pan and slice into thin slices.
PLACE 1½ ounce of sauce on a plate and place cut tuna on top. Garnish with pickled ginger and cilantro.
MC formatted using NTS & MC Buster on 01/21/99 Recipe by: Chef John Barrilleaux, Sullivan's Steak House Converted by MM_Buster v2.0l.