Recipe: Fes-ti-val Tuna Steaks

You'll need:

• 2 Ahi tuna steaks, preferably 2" thick
• 3 T finely minced shallot
• 1-1/2 T Dijon mustard
• ¼ C chardonnay vinegar
• ¾ C extra virgin olive oil
• 1 t balsamic vinegar
• ½ t ground fresh ginger
• 1 T honey
• Juice of ½ lemon
• Dash of Lea and Perrins' Worcestershire sauce
• Pinch of garlic powder
• Salt and pepper to taste

Whisk together shallot, mustard, vinegars, ginger, honey, lemon juice and spices in a small bowl. Whisking vigorously, drizzle in olive oil until fully combined and emulsified. On a plate pour ¼ C of the vinaigrette, place the tuna steaks on top of the marinade and cover the top side in the mixture. Allow to marinate for 10 minutes before grilling (on a well-oiled grill to prevent sticking) or baking to desired doneness. Serve with reserved marinade (the marinade that did not touch the raw tuna) and a generous dollop of Citizen Cajun on top of each steak. Serves 2 and can be doubled easily for 4 servings.