Black As The Night

Blackened steak or pork, blackened fish or blackened shrimp. The zing of spicy cajun flavor teases the senses. I never ate blackening spice until I married a chef. Now I'm hooked. And I had only seen cooking on a cast iron skillet on TV. The combination of both black elements create a taste sensation. You sear with love.

Despite stereotypes, all Latinos do not eat spicy food. I started eating spicy food as an adult. I needed training wheels. Any bit of spice and my mouth was on fire. But now I can handle the heat. And how wonderful the warmth is.

My hubby mixes his own blackening spice for the restaurant, but you can purchase some good brands. Our favorite store bought brand is Paul Prudhomme's Blackening Spice. He has a blend for meat or fish.

I have 2 favorite dishes using blackening spice. One is Tuna Bites, an appetizer and the other is Blackened Pork Tenderloin, an entree. I will share the Tuna Bites with you today. Make sure the tuna is fresh and has a deep bright burgundy color.

Tuna Bites w/Horsey Sauce
Tuna steak cut into chunks. Pat dry with paper towel.
Paul Prudhomme's Blackened Redfish Magic seasoning
Salt

Take a cast iron skillet and spray with non-stick spray. Make sure the skillet is really hot.
In a bowl put the tuna chunks and sprinkle with the blackening seasoning and toss to make sure the chunks are completely coated. Now you have to eyeball the amount of seasoning you add. The more seasoning you sprinkle on, the spicier it will be.
Add the chunks into the skillet. Make sure there are not too many chunks at one time. It will smoke so be careful not to inhale the spice. I've been told it is like snorting cocaine. Those cooks at the restaurant have a sick sense of humor. The seasoning will turn black in about 1 to 1 1/2 minute. Turn to the other side. Do not overcook though or else your chunks will dry out. Tuna is best cooked on the outside and red on the inside.

Take the chunks out and put them on a plate that is lined with paper towel. Finish cooking all the rest of the tuna.

To serve, line a plate with some curly lettuce and pile on the tuna bites. Serve with a side of horsey sauce.

Horsey Sauce
Sour Cream - 1/2 small container
Horseradish - 1 tbsp
Worcestershire sauce - couple drops
salt and pepper - to taste
Take a small bowl and add all the ingredients except for the salt, and mix well.
Add salt a little at a time to your liking. Amount of saltiness is personal.

Now if you want you can add more horseradish, the more you add the more of a zing your nose will feel.

Enjoy with cold beverage.

I will share the Blackened Pork Tenderloin soon.