Source:

Nick's Fishmarket, Chicago, Illinois

Serves/Makes:1 Appetizer

Ingredients

• Ahi:
• 2 oz (56 grm). Yellow Fin Tuna - cut in blocks
• Spices:
• 1/2 tbsp (7 ml) cumin
• 1 tbsp (15 ml) oregano
• 1 tbsp (15 ml) thyme
• 1 tbsp (15 ml) dry mustard
• 1 tbsp (15 ml) cayenne pepper
• 1 tbsp (15 ml) black pepper
• 1 tbsp (15 ml) paprika
• Mustard Sauce:
• 6 oz (168 grm). Grey Poupon Mustard
• 3/4 cup (175 ml) lite soy sauce
• 1/4 tbsp (4 ml) dry mustard
• Vegetables:
• 1 medium green bell pepper, julienned
• 1 medium red bell pepper, julienned
• 1/2 medium spanish onion, sliced thin
• 1 tsp (5 ml) oregano
• 1/2 tsp (2 ml) white pepper
• 1/2 tsp (2 ml) salt
• 3 tbsp (45 ml) olive oil

Preparation

• Mustard Sauce:
• Mix all the ingredients in a bowl, then transfer to a bottle and shake well.
• Vegetables:
• Heat olive oil in saucepan, combine all ingredients, and saute for one to two minutes.
• Dish:
• Mix spices together, then season the tuna with them on all sides.
• Sear tuna on all sides in a pre-heated hot pan with 4 tbsp (60 ml) of olive oil.
• Slice the cooked tuna into 1/4 inch thick slices.
• Place the sliced tuna on a dinner plate, spreading the tuna from one end of the plate to the other. Place cooked vegetables next to the tuna, and the mustard sauce in the corner.

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