Blackened Ahi Tuna Serving Size - 6 Prepared By - DnD Recipe Rating
			AHI TUNA LOIN: 6 - (7 oz) Ahi tuna fillets (center cut) To taste kosher salt To cover blackening seasoning As needed vegetable oil SPICY ONIONS: 1 pound yellow onions (sliced paper thin in rings) 1 teaspoon Tabasco" sauce 1 teaspoon kosher salt 1 tablespoon Cajun seasoning 1 quart buttermilk As needed all-purpose flour As needed oil for frying WHITE SESAME VINAIGRETTE: 1/4 cup white sesame seed (toasted in saute pan) 2 teaspoons miso 1/2 cup seasoned rice wine vinegar 2 teaspoons soy sauce 2 teaspoons mirin 1 teaspoon fresh lime juice 1 ounce pickled gingerroot To taste kosher salt To taste white pepper 1/2 cup sesame oil 1 cup corn oil
			TUNA - Season the tuna with salt, then dust it with the blackening seasoning. Sear on a very hot flat pan in oil, and cook until desired temperature, turning to cook evenly. SPICY ONIONS - In mixing bowl, toss onions with Tabasco'" sauce, salt, Cajun seasoning and buttermilk until tender. Lightly toss them with flour until separated. Deep fry in oil at 375°F (190°C) until golden brown. Drain on paper towels to absorb any excess oil. WHITE SESAME VINAIGRETTE - Blend all the white sesame vinaigrette ingredients in a blender, slowly adding the oils to emulsify the liquid. Strain and reserve. PLATE - Slice each portion of tuna into 3 or 4 equal slices. Arrange the tuna in the center of the plate, leaving a small space between slices. Place a spoonful of Forbidden Black Rice in between tuna slices. Finish with the spicy onions between the tuna slices, and drizzle the vinaigrette all around.