• 2 oz (56 grm). Yellow Fin Tuna - cut in blocks
  
• 1/2 tbsp (7 ml) cumin
  
• 1 tbsp (15 ml) oregano
  
• 1 tbsp (15 ml) thyme
  
• 1 tbsp (15 ml) dry mustard
  
• 1 tbsp (15 ml) cayenne pepper
  
• 1 tbsp (15 ml) black pepper
  
• 1 tbsp (15 ml) paprika
  
• 6 oz (168 grm). Grey Poupon Mustard
  
• 3/4 cup (175 ml) lite soy sauce
  
• 1/4 tbsp (4 ml) dry mustard
  
• 1 medium green bell pepper - julienned
  
• 1 medium red bell pepper - julienned
  
• 1/2 medium spanish onion - sliced thin
  
• 1 tsp (5 ml) oregano
  
• 1/2 tsp (2 ml) white pepper
  
• 1/2 tsp (2 ml) salt
  
• 3 tbsp (45 ml) olive oil
  

Vegetables - Heat olive oil in saucepan, combine green bell pepper, red bell pepper, spanish onion, oregano, white pepper, salt , and saute for one to two minutes.

Mix spices together, then season the tuna with them on all sides. Sear tuna on all sides in a pre-heated hot pan with 4 tbsp (60 ml) of olive oil. Slice the cooked tuna into 1/4 inch thick slices. Place the sliced tuna on a dinner plate, spreading the tuna from one end of the plate to the other. Place cooked vegetables next to the tuna, and the mustard sauce in the corner.