Blackened Tuna Salad

This is the second dish I am stealing from Big Joe’s Raw Shack. This dish has the punch of the blackening season with the briny capers and creamy mayo. No cans were injured in this recipe; fresh tuna is the star. I used the Bagel Joy bagel (nothing like a New York bagel) as the base topped with some fresh greens. I hope you like it.

10 ounces ahi tuna
3 ounces capers
3 ounces sweet relish
4 ounces mayonnaise
1 tablespoon lemon juice
Salt and pepper to taste
1 teaspoon Old Bay seasoning
1/2 teaspoon cayenne
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 bagels cut in half

Corn oil for cooking

Mix Old Bay, cayenne, black pepper, paprika, onion powder, and garlic powder.

Cut tuna in 1/2 inch pieces.

Sprinkle tuna with seasoning.

Heat skillet to medium high.

Add corn oil.

Add tuna and brown on all sides; cook to medium well. Then smash with spatula. Remove to a paper towel.

Add tuna to a bowl with mayo, capers, relish, lemon juice and salt and pepper.

Toast bagel.


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