Cajun Seared Tuna With A Thai Mango Jicama Salad

• 2 (6 ounce) blocks Ahi tuna, sashimi grade
• 1 teaspoon cayenne pepper
• 1 teaspoon chili pepper
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 2 tablespoons of Blackening or Cajun spice (optional)
• Thai Mango Jicama Salad:
• 1 mango, peeled, pitted & sliced into thin strips
• 1 cup jicama, peeled & sliced into thin strips
• 1 red bell pepper, seeded & sliced into thin strips
• 1/2 red onion, peeled & sliced
• 8 sprigs cilantro
• 1/2 tsp Red Thai curry paste
• 1 ounce rice wine vinegar
• 1 tablespoon honey
• 1 tablespoon lime juice

1. Thai Mango Jicama Salad:
2. In mixing bowl, add all ingredients together; mix well.
3. Cajun Seared Ahi Tuna:
4. 1) Mix spices together until well distributed and roll Ahi blocks in spices until fully encrusted.
5. 2) In a hot Teflon pan, sear tuna until golden brown on all sides (approximately 10 to 15 seconds on each side).
6. 3) Place a small handful of the salad in the middle of the plate.
7. Slice Ahi tuna very thin and fan around the top of the salad. Enjoy!

tuna, cayenne pepper, chili pepper, ground cumin, curry powder, ground cinnamon, paprika, cajun spice, mango, mango, jicama, red bell pepper, red onion, cilantro, red thai curry paste, rice wine vinegar, honey, lime juice

Taken from www.epicurious.com/recipes/member/views/cajun-seared-tuna-with-a-thai-mango-jicama-salad-1271026 (may not work)