Name: Spicy Yellowfin Tuna with Cajun Beer Butter Sauce
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: Four 6-ounce yellowfin tuna portions (ask your fishmonger for middle of the back cuts or Senaka cut); 3/4 cup blackening seasoning; 1/4 cup olive oil; 1 cup lager beer; 2 tablespoons hot sauce; 1 tablespoon chopped shallots; 1/2 teaspoon red pepper flakes; 20 cooked jumbo shrimp (21-25 size); 1 red onion, thinly sliced; 3/4 cup (1 1/2 sticks) butter; 2 cups cooked wild rice

Directions

Dredge the tuna in the blackening seasoning (reserve 1 teaspoon blackening seasoning for the sauce). Heat the olive oil in a skillet on high heat for 1 minute. Add the tuna and sear for 45 seconds on each side for rare. (If you want the tuna cooked more, place in a hot oven.)
For the Cajun beer butter sauce, in a sauté pan, mix the beer with the reserved blackening seasoning, hot sauce, shallots, red pepper flakes, shrimp and red onion and reduce over high heat by three-quarters, approximately 3 minutes. Remove from the heat and slowly fold the butter into the beer mixture, steadily moving the pan in a circular motion until the sauce thickens.
Place 1/2 cup wild rice on each plate, then place the tuna on top. Top each portion with 5 shrimp, the red onions and some Cajun beer butter sauce.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Oyster Creek Inn Restaurant and Boat Bar, Leeds Point, NJ

Spicy Yellowfin Tuna with Cajun Beer Butter Sauce

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