4 6-8 ounce ahi tuna filets
Paul Prudhomme Blackening Spice
1 16-ounce package pre-cooked polenta, cut into 1/2 inch slices
1/2 cup canola oil
Pour the blackening spice onto a plate and press the tuna gently into the spice.
Warm a saute’ pan over medium-high heat for 30 seconds.
Add the oil and then the tuna.
Cook for 4 minutes per side, or until done.
Remove and set aside.
In the same pan, cook the polenta slices over medium-high heat for three minutes on each side.
1/2 cup raw pumpkin seeds, shelled
3 tablespoons cooking oil
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon garlic powder
1 teaspoon salt
1 pound spring salad mix
4 small or 2 large tomatoes, diced to 1/4 inch
1 red onion, diced to 1/4 inch
1 15-ounce can black beans, drained
1 1/2 cup fresh cut corn or 1 15-ounce can, drained
In a saute’ pan over medium heat, place 3 tablespoons of oil.
Add the pumpkin seeds, cumin, chili powder, garlic powder and salt and cook for 5-8 minutes, or until the pumpkin seeds pop.
Remove from heat and set aside.
Put the spring salad mix, tomato, onion, beans, corn, and pumpkin seeds in a large salad bowl and toss together.
Place the salad on individual serving dishes and arrange the tuna and polenta on top of each salad.
Drizzle with cilantro dressing.
8 ounces cilantro
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons garlic powder
1 tablespoon black pepper
1 teaspoon salt
3 limes, juiced
2 cups mayonnaise
Blend the cilantro and the oil until the mixture forms a paste-like consistency.
Add the vinegar, garlic powder, pepper, salt, and lime juice and blend.
Add mayonnaise to taste.
This dressing can be stored in an air-tight container in the refrigerator up to 6 days.