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Cajun and Creole   -   Portobello Tuna   adapted from Louisiana Tastes by Paul Prudhomme

  • 2 Teaspoons Salt
  • 1 Tablespoon Paprika
  • 1 Teaspoon Onion Powder
  • 1/2 Teaspoon Dillweed
  • 1/2 Teaspoon Garlic Powder
  • 1 Teaspoon Pepper
  • 1/2 Teaspoon Arbol Chili Peppers -- Ground
  • 1 Tablespoon Poppy Seeds
  • 4 Large Tuna Steak
  • 3 Tablespoons Olive Oil
  • 4 Large Portobello Mushrooms -- Whole
  • 1 Cup Plain Yogurt
Directions Combine seasoning mix. Sprinkle on tuna and mushrooms. Saute mushrooms whole in olive oil for 4 minutes per side. Remove and set aside. Add tuna and saute until desired doneness. Remove from heat. Add yogurt and simmer until it thickens slightly. Stir in poppy seeds. Place tuna on a mushroom, top with sauce and serve.
Serves 4
Time to Make 0:00

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