My Saucy Mama Entry and a Giveaway!

 

When I saw that Saucy Mama was hosting a recipe contest and that the prize was entry and spending money to be a competitor in this year's World Food Championship I jumped at the chance! I was floored when 6 bottles of their delicious sauces and mustards were delivered to my door just a few days later. Y'all, they are DELICIOUS! It was hard for me to narrow down which of them I would use in my entry but I think you'll love what I came up with!

I ended up brushing the Apricot Ginger Mustard on the tuna steaks to help the sesame seeds stick to it. Then I made a super fresh herb slaw and used the Miso Orange Dressing to bring it to the next level of goodness. I wanted something crunchy on top kind of like French fried onions but a little different......that's where the beer battered nori comes in! A bit of crunch and richness that pairs perfectly with how light and fresh the rest of the dish is.

Sesame Seared Tuna with Saucy Mama Slaw and Beer Battered Nori
For the Slaw:
1 cup julienned Asian pear
1/2 cup julienned daikon
1 cup shredded carrot
1 small fresno chile, sliced thinly
2 Tablespoons chopped cilantro
2 Tablespoons chopped thai basil
2 Tablespoons chopped mint
1/2 teaspoon salt
1/3 cup Saucy Mama Miso Orange Sesame Dressing

Combine all ingredients in a medium sized mixing bowl. Stir to combine and place in the fridge to chill until ready to serve.

For the Beer Battered Nori:
3 cups canola oil
1 (8x8 inch sheet) Nori
1/2 cup self-rising flour
6 oz beer
1/2 teaspoon salt

Heat the oil in a high sided deep sauce pot fitted with a candy thermometer. Using kitchen scissors, cut the nori into 2 1/2 inch by 1/2 inch strips. Place the flour in a medium mixing bowl. Dredge the nori strips through the flour then set aside. Add the beer to the flour and whisk, forming a lumpy batter. Once the oil reaches 375 degrees, coat the nori strips in the beer batter and fry, in batches, for 2-5 minutes or until golden brown. Remove the nori strips from the oil once they are browned and crisp and season with salt.

For the Seared Tuna:
2 teaspoons canola oil
2 10-ounce tuna steaks
2 Tablespoons Saucy Mama's Apricot Ginger Mustard
1 1/2 teaspoons salt
2 Tablespoons white sesame seeds
2 Tablespoons black sesame seeds


Heat the oil in a large non-stick skillet over medium high heat. Brush the tuna steaks with the mustard, sprinkle with salt and then press the sesame seeds onto the mustard. Sear the tuna steaks for 2-3 minutes per side. Remove form the pan and slice into 1/4 inch slices.

To serve:
Place an equal amount of the slaw on 4 plates, top with sliced tuna and top the tuna with the fried nori. Serve immediately. Serves 4

Seeing as though it wouldn't be fair to tell you how delicious their products are and then to tempt you with my creation but not let you taste it, Saucy Mama has offered to send one lucky reader a selection of 3 sauces or mustards of their choice! All you have to do to enter is go to their website HERE and tell me which products you'd pick if you win in a comment on this post. For an extra entry, share this giveaway on Facebook and leave me a comment telling me you did so. Winner will be drawn at random and announced on Monday, June 1st. Good luck!