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DIRECTIONS:
Create rounds with brioche.
Season the Ahi tuna medallions with blackening spice and sear over
high heat to set the spice, leaving the tuna rare inside.
Cool the tuna, and slice into 1 oz medallions on the bias.
Place 1 1/2 tsp remoulade on each brioche and cover with the tuna
medallion. Top with fresh papaya salsa and serve.
Ginger Remoulade
Melt the butter in a sauté pan. Add the garlic and ginger and
sauté briefly until garlic and ginger lose their raw appearance.
Remove from heat and place in a mixing bowl.
Add the paprika, lemon juice, and mayonnaise and stir to combine.
Finely dice the vegetables and toss in a mixing bowl with cilantro
and lime juice. Use immediately or keep refrigerated.
Serves: 12 |
