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1
To make the blackening spice, combine all the ingredients and mix thoroughly.
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2
Set aside.
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3
To make the remoulade, combine all ingredients in a small bowl and mix thoroughly.
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4
Cover and refrigerate until ready to use.
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5
To make the salad, place a cast-iron skillet over high heat for 5 minutes and turn on the exhaust fan.
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6
Place the blackening spice on a plate and use your hands to adhere as much as possible to the fish, covering all sides.
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7
Place 2 chunks of the butter on one side of the fish and place it, butter side down, in the hot pan.
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8
Cook for 2 to 3 minutes, or until the surface of the fish is lightly blackened.
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9
Place the remaining butter on the uncooked side of the fish and turn.
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10
Cook for another 2 to 3 minutes, or until the tuna is medium rare.
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11
Place the tuna on a cutting board and set aside.
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12
In a large bowl, combine the watercress, endive, tomato and the 16 basil leaves.
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13
Add 4 tablespoons of the remoulade and toss to coat.
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14
Transfer the greens to a platter.
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15
Using a sharp knife, slice the tuna on the bias into thin slices.
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16
Lay the slices over the greens and top the tuna with the remaining remoulade.
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17
Garnish with more thinly sliced basil and serve.
