Print
Email
Add a photoServings: 1
Ingredients
- 1Â 1/2 lb Tuna
- 3/4 c. Dry mustard
- 2 ounce Dijon mustard
- 3/4 c. Soy sauce
- 4 ounce Beer
- 1 lb Carrots
- 1/2 lb Celery
- 1/2 lb Diakon root
- 1 bn Cilantro
- 6 ounce Pickled ginger
- 8 ounce Cajun spice
Directions
- TRIM tuna and cut off any skin. Then cut into 4 oz portion.
- PREPARE sauce by combining dry mustard, Dijon mustard and Soy sauce into a mixing bowl and blend well.
- PEEL carrots and cut into 2" long pcs. Then cut into thin slices.
- TRIM leaves from celery and cut into 2" long pcs. Then cut into strips.
- PEEL Diakon root and cut into 2" long pcs. Then cut into thin strips.
- Combine three vegetables together. Blend well.
- ROLL cut tuna pcs in the cajun spice and sear rare in a skillet. Pull tuna from pan and slice into thin slices.
- PLACE 1 1/2 oz of sauce on a plate and place cut tuna on top. Garnish with pickled ginger and cilantro.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1994g | |
| Calories 1618 | |
| Calories from Fat 404 | 25% |
| Total Fat 45.69g | 57% |
| Saturated Fat 9.76g | 39% |
| Trans Fat 0.02g | |
| Cholesterol 259mg | 86% |
| Sodium 14275mg | 595% |
| Potassium 4979mg | 142% |
| Total Carbs 104.4g | 28% |
| Dietary Fiber 27.3g | 91% |
| Sugars 30.88g | 21% |
| Protein 189.97g | 304% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
