Blackened Tuna with Curry Sabayon

Serves 4 

  • 4 each 5 oz. Ahi tuna steaks

  • Blackening spice, I have great success with Paul Prudhomme brand

  • 2 oz. clarified butter (can substitute corn oil)

Pre-heat a Griswold (black cast iron skillet) until very hot (maybe for 10 minutes over a high heat). Brush both sides of tuna with butter and season with spice. Sear first side of tuna until for 2 minutes. Turn over and sear again another 2 minutes or until cooked to rare (this will depend on the thickness of the steaks).

 

Curry Sabayon:

  • 2 egg yolks

  • 1/2 tablespoon curry powder

  • 2 oz. sugar

  • 3 oz. champagne

 

Beat yolks, curry powder and sugar in stainless bowl until fluffy. Add champagne. Place mixture over simmering water and whip constantly until mixture thickens. Remove from heat and serve immediately over blackened tuna.