| 1 to 2 Ahi tuna filet, about 1-inch thick Blackening herb mix, about 1/4 to 1/2 cup or more Crostini Toast or Water Wafer Crackers Mediterranean Sauce Heat a heavy skillet (preferably, cast iron) on high heat until it is very hot, about 2 to 5 minutes Coat the tuna filet with the blackening spice, pressing the herb into the tuna Place the tuna filet(s) in the hot skillet (do NOT add any oil) Cook on each side about 1 to 2 minute, depending on the thickness of the filet, (note, the tuna should be cooked rare) Remove the filet(s) and let cook completely before slicing (can be done a day ahead and refrigerated) Slice the tuna, across the grain about 1/4-inch or thinner Trim the tuna so they are about 1-inch square or 1 X 2-inches Place the tuna slice on top of a crostini toast Spoon 1 tablespoon of the Mediterranean sauce on top of the tuna and serve |
| Blackened Tuna Crostinis With Mediterranean Sauce |