CAJUN SPICE MIX Origin: Louisiana, USA Cajun cuisine is a style of cooking named after the French-Speaking Acadian people of Louisiana. It is a rustic, simple style of cooking, based on locally available ingredients. Typical dishes of Cajun cuisine are jambalaya, crawfish boil, dirty rice, boudin and blackened fish. Green bell pepper, onion and celery are called the holy trinity by Cajuns. Description This is a spicy seasoning from Louisiana. Add green bell pepper, onion and celeriac, called the holy trinity, to have the authentic Cajun taste. Uses Use this seasoning on beef, veal, lamb, pork, chicken, turkey, fish, shellfish, vegetable. Ingredients Sweet Paprika, Sea Salt, Cayenne Pepper, Black Pepper, Garlic, Onion, Thyme, Smoked Paprika, Bay Leaf Nutrition Facts Serving Size: 1/4 tsp (0.8g), Amount per serving: Calories 0 , Total Fat 0g (0%DV), Sat Fat 0g (0%DV), Trans Fat 0g, Cholesterol 0mg (0%DV), Sodium 70mg (3%DV), Total Carbohydrates 0g (0%DV), Dietary Fiber 0g (0%DV), Total Sugars 0g, Added Sugars 0g (0%DV), Protein 0g, Vitamin D 0mg (0%DV), Calcium 2mg (0%DV), Iron 0mg (0%DV), Potassium 10mg (0%DV), The Percent Daily Values (DV) are based on a 2.000 calories daily diet. Cajun Tuna Steaks preparation: 40 min. Ingredients for 4 servings: 4 tuna steaks, 1 inch thick 4 tbsp unsalted butter Marc’s Cajun Spice Mix Utensils: stainless steel pan or barbecue grill, sauce pan, plate Directions: Sprinkle the tuna steaks on both sides with cajun spice mix, cover and marinate for 30 minutes. Melt the butter in a sauce pan. Put 1 ½ tablespoons of Marc’s Cajun Spice Mix on a plate. Pull the tuna steaks through the melted butter and dredge in the spice blend until fully covered. Preheat a stainless steel pan or a barbecue grill. Sear the tuna steaks in the pan or grill for 2 minutes per side. The steaks should have a dark crust on the outside, but still rare in the center. Serve immediately. Side Dishes: baguette, salad

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CAJUN SPICE MIX spice mix for meat, shellfish, fish & vegetables This is a creole spice mix from Louisiana, it creates a spicy crust on any meat, fish and shellfish.