Spicy Yellowfin Tuna with Cajun Beer Butter Sauce

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Ingredients

Four 6-ounce yellowfin tuna portions (ask your fishmonger for middle of the back cuts or Senaka cut)
3/4 cup blackening seasoning
1/4 cup olive oil
1 cup lager beer
2 tablespoons hot sauce
1 tablespoon chopped shallots
1/2 teaspoon red pepper flakes
20 cooked jumbo shrimp (21-25 size)
1 red onion, thinly sliced
3/4 cup (1 1/2 sticks) butter
2 cups cooked wild rice

Dredge the tuna in the blackening seasoning (reserve 1 teaspoon blackening seasoning for the sauce). Heat the olive oil in a skillet on high heat for 1 minute. Add the tuna and sear for 45 seconds on each side for rare. (If you want the tuna cooked more, place in a hot oven.)
For the Cajun beer butter sauce, in a sauté pan, mix the beer with the reserved blackening seasoning, hot sauce, shallots, red pepper flakes, shrimp and red onion and reduce over high heat by three-quarters, approximately 3 minutes. Remove from the heat and slowly fold the butter into the beer mixture, steadily moving the pan in a circular motion until the sauce thickens.
Place 1/2 cup wild rice on each plate, then place the tuna on top. Top each portion with 5 shrimp, the red onions and some Cajun beer butter sauce.