I stumbled across this contest on Twitter and decided to give it a go. I’ve never participated in a cooking or a recipe development competition before. If nothing else, I figured this would be fun and I would get to try out some new products. So the friendly people from Saucy Mama sent me a box with Apricot Ginger Mustard, Tarragon Lemon Mustard, Dijon Mustard, Sweet Heat Marinade, Pacific Rim Ginger Dressing and Chipotle Ranch Dressing. The rules state that you must make at least one dish with at least one of the products. I might make another recipe but I’m starting with this one! Another stipulation: The dish may only include a total of 5 ingredients (not including salt, pepper, and oil).
Seared tuna is one of my husband’s favorites. He could probably eat it everyday. He likes to eat it with wild rice as an entree, but I wanted to make it a little more approachable and fun for a party. Tuna isn’t the cheapest fish that you can find, but you don’t need much fish to make a lot of appetizers, so for a party of 10-20, you’re probably looking at 5-10 bucks.
Seared Tuna Appetizers with Saucy Mama Mustard
1 half pound yellow fin tuna steak
3 Tbsp white sesame seeds
3 Tbsp black sesame seeds
3-4 Tbsp Saucy Mama Tarragon Lemon Mustard OR Saucy Mama Apricot Ginger Mustard
1 English Cucumber, sliced into ~1/4 inch slices on the diagonal
salt and pepper to taste
1. Take tuna out of fridge about 15-20 minutes before you plan to cook it. It is served rare, so you don’t want the inside to be cold. You can of course cook it further, but it is traditionally eaten rare.
2. Halve the tuna lengthwise. You want it to be about the width of your cucumber slices.
3. Season tuna with salt and pepper to taste. Coat each of the two pieces of tuna generously with the Saucy Mama mustard of your choice (use a brush, or your fingers). I think I prefer the tarragon lemon with the tuna, but that’s just me! The ginger in the Apricot ginger mustard goes very well with the tuna as well.
4. Spread out black and white sesame seeds on a plate.
5. Coat all four sides of each of the two halves of the tuna steak with sesame seeds.
6. Place tuna steaks halves in a non-stick skillet heated to medium-high. Sear tuna for about 2-3 minutes, flip over and cook for another 2-3 minutes.
7. Remove from pan, transfer to a cutting board, and slice (with a very sharp knife) into ~1/4″ slices.
8. Place each slice of tuna on top of a cucumber slice and garnish with more mustard (see pictures for options).
For this appetizer, I added mustard to the top of the tuna straight out of the Saucy Mama mustard bottle. This is the apricot ginger mustard.
For this appetizer, I put the mustard into a squirt bottle for a more decorative garnish. This is the tarragon lemon mustard.
I also have a giveaway! I’m so excited! I’ve been wanting to have one for awhile. The generous folks at Saucy Mama gave me a Saucy Mama condiment kit with assorted Saucy Mama products to give to one of my wonderful readers. Sorry, this giveaway is only available to US residents.
Here is how you can enter:
Leave a comment telling me what your most used/favorite condiment or sauce is. Also, leave me your email address (if you don’t have a Blogger profile) so I know how to contact you if you win!
You can get extra entries by doing one or all of the following. Just make sure you leave a separate comment for each one that you do!
1) Follow @rachsreciperev on Twitter.
2) Tweet about this giveaway. You can copy and paste this if you want: “@rachsreciperev is having a great giveaway! http://bit.ly/lH0FPo ”
3) Become a fan of Rachel’s Recipe Reviews on Facebook.
4) Become a fan of Saucy Mama on Facebook.
5) Subscribe to my RSS feed or email.
I will be using random.org to pick the winner.
Please enter by Monday, May 16th at 9pm. I will announce the winner Tuesday morning (May 17th).
UPDATE: This giveaway is closed. The winner is Brooklyn! Congrats! I will be emailing you for your shipping information. Thanks everyone who participated. I hope to have another giveaway soon!