Or rather. Cajun Sashimi.
As others may know I am a traditionalist when it comes to sushi & sashimi.
In fact I haven't even tried the many many rolls that have been invented in
the US.
Anyway, we ended up at a Legal Seafoods restaurant last night and they
listed in the appetizers "Blackened Tuna Sashimi (Raw)".
Well I tried it. As a Japanese person who has been eating sashimi for some
45 years, I had to admit the mixture of the slightly spicy cajun spices and
the Maguro, with the wasabi based creamy sauce was really surprizing and
impressive. It was not seared "tataki-style" as so often done when American
restaurants do "sashimi". The spices seemed to have been applied on a large
piece, sort of like a dry rub, before slicing. And not too long before
slicing since not so much had absorbed into the Maguro itself.
The Tuna was clearly either Bluefin or Bigeye, deep rich dark akami. Not
watery in the slightest. Served with a seaweed salad with sesame oil
dressing, anmd gari. The only drawback...round Chinese chopsticks..but no
big deal. Anyway, if you run accross this I think it's worth giving it a
try.
Musashi

Musashi wrote:
> Or rather. Cajun Sashimi.
> As others may know I am a traditionalist when it comes to sushi & sashimi.
> In fact I haven't even tried the many many rolls that have been invented in
> the US.
> Anyway, we ended up at a Legal Seafoods restaurant last night and they
> listed in the appetizers "Blackened Tuna Sashimi (Raw)".
> Well I tried it. As a Japanese person who has been eating sashimi for some
> 45 years, I had to admit the mixture of the slightly spicy cajun spices and
> the Maguro, with the wasabi based creamy sauce was really surprizing and
> impressive. It was not seared "tataki-style" as so often done when American
> restaurants do "sashimi". The spices seemed to have been applied on a large
> piece, sort of like a dry rub, before slicing. And not too long before
> slicing since not so much had absorbed into the Maguro itself.
> The Tuna was clearly either Bluefin or Bigeye, deep rich dark akami. Not
> watery in the slightest. Served with a seaweed salad with sesame oil
> dressing, anmd gari. The only drawback...round Chinese chopsticks..but no
> big deal. Anyway, if you run accross this I think it's worth giving it a
> try.

Before the shrinking of the Legal's menu, they had so many good selections.
I had a blackened tuna steak meal that was as you described.. minus the Japanese
flare. It was cajun style all the way, but just lightly pan-seared. It was
like eating a tender (beef) steak.

We used to eat there more often, the menu was pretty good. I still like to go
from time to time..

--
Dan

"Dan Logcher" > wrote in message
...
> Musashi wrote:
> > Or rather. Cajun Sashimi.
> > As others may know I am a traditionalist when it comes to sushi &
sashimi.
> > In fact I haven't even tried the many many rolls that have been invented
in
> > the US.
> > Anyway, we ended up at a Legal Seafoods restaurant last night and they
> > listed in the appetizers "Blackened Tuna Sashimi (Raw)".
> > Well I tried it. As a Japanese person who has been eating sashimi for
some
> > 45 years, I had to admit the mixture of the slightly spicy cajun spices
and
> > the Maguro, with the wasabi based creamy sauce was really surprizing and
> > impressive. It was not seared "tataki-style" as so often done when
American
> > restaurants do "sashimi". The spices seemed to have been applied on a
large
> > piece, sort of like a dry rub, before slicing. And not too long before
> > slicing since not so much had absorbed into the Maguro itself.
> > The Tuna was clearly either Bluefin or Bigeye, deep rich dark akami. Not
> > watery in the slightest. Served with a seaweed salad with sesame oil
> > dressing, anmd gari. The only drawback...round Chinese chopsticks..but
no
> > big deal. Anyway, if you run accross this I think it's worth giving it a
> > try.
>
> Before the shrinking of the Legal's menu, they had so many good
selections.
> I had a blackened tuna steak meal that was as you described.. minus the
Japanese
> flare. It was cajun style all the way, but just lightly pan-seared. It
was
> like eating a tender (beef) steak.
>
> We used to eat there more often, the menu was pretty good. I still like
to go
> from time to time..
>

One of my favorite American restaurants for Seafood.
My wife is currently searching for the recipe they use for the Lousiana
Catfish Matrimony
a creamy cajun flavor sauce with the taste of andouille sausages.
M