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- Nick's Fishmarket, Chicago, Illinois
- 2 oz (56 grm). Yellow Fin Tuna - cut in blocks
- 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
- 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
- Mustard Sauce:
- Mix all the ingredients in a bowl, then transfer to a bottle and shake well.
- Heat olive oil in saucepan, combine all ingredients, and saute for one to two minutes.
- 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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