Wine Dinner Extra: Jeraboam Night: Black and Bleu Ahi with Duo of Sauces

Black and Bleu Ahi with Wasabi Butter, and Candied Ginger-Kiwi Sauce

Candied Ginger-Kiwi Sauce

1 kiwi, peeled and diced

1 TBS rice wine vinegar

2 TBS lime juice

2 tsp brown sugar

1 ½ TBS peeled ginger, sliced into 2” julienne strips

½ cup orange juice

2 tsp sugar

Combine first four ingredients and reserve.

Combine the next three ingredients in a sauce pan and simmer for 10 minutes, or until the mixture is reduced to approximately 3 tablespoons of thickened syrup.

Combine the kiwi-brown sugar mixture with the ginger sugar mixture. 

Wasabi Butter

4 TBS butter

1 TBS wasabi powder or more to taste.

Combine butter and wasabi powder and heat to blend and melt. 

Cajun Blackening Spice

Makes 1 cup

4 TBS paprika

1 ½ TBS salt

1 ½ TBS onion powder

1 ½ TBS garlic powder

1 TBS white pepper

1 TBS black pepper

1 ½ TBS cayenne pepper

2 TBS thyme

2 TBS oregano

Combine and mix thoroughly.  Store in air tight container. 

Black and Bleu Ahi

2 very fresh or flash frozen yellowfin tuna filets, 6 to 9 ounces each

½ cup Cajun blackening spice

Non-stick vegetable oil spray

Preheat cast-iron skillet on high heat.  Make sure you have exhaust fan on.

Coat both sides of tuna filets with the Cajun spice, shaking off any excess.  Spray both sides of spice-coated tuna steaks with the non-stick spray and place them in the pan, which should be extremely hot.  Sear the fish for 1 minute on each side.  Remove from pan and carve into thin slices.  Serve with dipping sauces.