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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Tom’s Tuna Remoulade Recipe

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This recipe for Tom’s Tuna Remoulade is from The Mogyordy Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
SAUCE:

1 cup mayonnaise
2 tablespoons lemon juice (fresh, not from a bottle)
1 pinch cayenne
1 tablespoon cornichons (chopped, or 1 tablespoon sour dill pickle)
1 tablespoon capers (chopped)
1 tablespoon fresh parsley (chopped)
1/2 teaspoon salt
I used some substitutes, like canned Mexican corn instead of the cornichons. I also just put everything into a food processor for a couple of minutes to blend. The longer this sits, the better it gets! I put it in a small jar and keep it refrigerated, use it when I want, just like any other condiment.

Blackening blend
• 1 tablespoon sweet paprika
• 2 1⁄2teaspoons salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon ground red pepper (cayenne)
• 3⁄4teaspoon freshly-ground white pepper
• 3⁄4teaspoon fresh ground black pepper
• 1⁄2teaspoon dried thyme leaves
• 1⁄2teaspoon dried oregano leaves
Directions:
Directions:
Season fresh tuna with blackening blend. Heat cooking oil in skillet. Pan fry blankened tuna in low to medium heat until done. Lay on a bed of Remoulade sauce. Too tasty!!

 

 

 

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