TRIM tuna and cut off any skin. Then cut into 4 ounce portion. PREPARE sauce by combining dry mustard, Dijon mustard and Soy sauce into a mixing bowl and blend well. PEEL carrots and cut into 2" long pieces. Then cut into thin slices. TRIM leaves from celery and cut into 2" long pieces. Then cut into strips. PEEL Diakon root and cut into 2" long pieces. Then cut into thin strips. Combine three vegetables together. Blend well. ROLL cut tuna pieces in the cajun spice and sear rare in a skillet. Pull tuna from pan and slice into thin slices. PLACE 1 1/2 ounce of sauce on a plate and place cut tuna on top. Garnish with pickled ginger and cilantro. GMT RECIPES http://www.wfaa.com/gmt/recipe.html MC formatted using NTS & MC Buster on 01/21/99 Recipe by: Chef John Barrilleaux, Sullivans Steak House
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|Serving Size: 1 Serving (2449g)|
|Recipe Makes: 1|
|Calories from Fat: 721 (31%)|
|Amt Per Serving||% DV|
|Total Fat 80.1g||107 %|
|Saturated Fat 5.9g||29 %|
|Monounsaturated Fat 50.1g|
|Polyunsanturated Fat 16.3g|
|Cholesterol 302.4mg||93 %|
|Sodium 4483.7mg||155 %|
|Potassium 8153.8mg||215 %|
|Total Carbohydrate 182.6g||54 %|
|Dietary Fiber 60.8g||243 %|
|Sugars, other 121.7g|
|Protein 235.6g||337 %|
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Calories per serving: 2360
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