Endive, Watercress and Basil Salad with Blackened Tuna Steak
Preparation Time10 min
Cooking Time10 min
Ingredients
- 1 tablespoon paprika
- 1 1/2 teaspoon oregano
- 1 1/2 teaspoon kosher salt
- 1 teaspoon granulated garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon sugar
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup low-fat mayonnaise
- 1 1/2 teaspoon minced capers
- 6 drops Tabasco
- 1 teaspoon tomato paste
- 1/2 teaspoon minced fresh tarragon
- 1/2 teaspoon Dijon mustard
- 3 grinds white pepper
- 1 1/2 pound tuna steak, in 1 piece, about 1 i/4 inches thick
- 1 1/2 teaspoon cold unsalted margarine, cut into 4 chunks
- 2 bunches watercress, washed and tough stems removed
- 2 heads Belgium endive, sliced into rings
- 1 large tomato, seeded and diced
- 16 large basil leaves, finely sliced, plus more for garnish.
Instructions
To make the blackening spice:
- Combine paprika, oregano, salt, garlic powder, onion powder, sugar, cayenne, and black pepper and mix thoroughly. Set aside.
To make the remoulade:
- Combine mayo, capers, Tabasco, tomato paste, tarragon, mustard and pepper in a small bowl and mix thoroughly.
- Cover and refrigerate until ready to use.
To make the salad:
- Place a cast-iron skillet over high heat for 5 minutes and turn on the exhaust fan.
- Place the blackening spice on a plate and use your hands to adhere as much as possible to the fish, covering all sides.
- Place 2 chunks of the margarine on one side of the fish and place it, margarine side down, in the hot pan. Cook for 2 to 3 minutes, or until the surface of the fish is lightly blackened.
- Place the remaining butter on the uncooked side of the fish and turn. Cook for another 2 to 3 minutes, or until the tuna is medium rare. Place the tuna on a cutting board and set aside.
- In a large bowl, combine the watercress, endive, tomato and the 16 basil leaves. Add 4 tablespoons of the remoulade and toss to coat. Transfer the greens to a platter.
- Using a sharp knife, slice the tuna on the bias into thin slices. Lay the slices over the greens and top the tuna with the remaining remoulade. Garnish with more thinly sliced basil and serve.