Blackened Ahi Tuna Dressing Serves 4 Make sure you buy the freshest possible sashimi grade tuna, and serve it rare or medium rare for the best flavor, says McGuire. Sear the fish in a cast-iron skillet, so that it is cooked on the outside, but still pink on the inside.

4 7-ounce center cut ahi tuna filets
1/2 ounce each, salt, garlic powder, paprika, onion powder
1/4 ounce each, black pepper, white pepper
1/8 ounce each, cayenne pepper, thyme, oregano
3 tablespoons wasabi
3 fluid ounces water
1/2 teaspoon fresh ginger root
1/2 teaspoon fresh garlic
1/4 cup white wine vinegar
1 dash fresh lime juice
3/4 cup salad oil

1. Preheat cast iron skillet. Rub filets with Cajun Blackening Spice (recipe below). Sear both sides (no butter or oil needed) until rare or medium/rare. Paint plate with Wasabi Vinegar (recipe below). Cut filet into 2 triangular pieces; overlap. Top with pickled ginger rose. Serve with rice of your choice.

Cajun Blackening Spice:
Combine salt, garlic powder, paprika, onion powder, black, white and cayenne pepper, thyme and oregano. Mix well.

Wasabi Vinaigrette:
Combine wasabi with water and put in blender. Add grated ginger, garlic, white wine vinegar and lime juice into the blender and drizzle in oil while on high speed. Adjust seasoning with salt and pepper

Kevin McGuire, Executive Chef, Enchantment Resort