Join “Jayni’s Kitchen” this week for “A Taste of Louisiana Cooking.”

Host Jayni Carey and Lawrence dentist Jim Otten will prepare the following Creole recipes.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m., Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; and 10 a.m. and 8:30 p.m. Monday.

Creole Seasoning

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1/3 cup paprika

1/3 cup salt

1/4 cup fresh ground black pepper

1/4 cup garlic powder

2 teaspoon dried mustard

2 tablespoon cayenne pepper

2 tablespoon dried thyme

2 tablespoon dried oregano

2 tablespoon onion powder

Combine all ingredients in a small bowl. Store the mixture in an airtight jar in a dark, dry place. Keeps indefinitely.

Blackened Ahi Tuna with Mango Salsa

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Mango Salsa:

2 mangoes, peeled and diced

1/2 cup red onion, finely chopped

1/4 cup sweet red pepper, finely chopped

1/4 cup sweet yellow pepper, finely chopped

2 jalapeño peppers, seeded and finely chopped

3 tablespoons lime juice

4 to 6 chilled Ahi tuna steaks, 1 1/4 to 1 1/2-inches thick

Creole Seasoning

1/2 cup butter, melted

Mango Salsa: In a medium bowl, combine all ingredients for the salsa. Cover and chill between 2 and 3 hours.

Heat a cast iron skillet over high heat to white smoking hot, either outdoors or under a commercial stovetop hood. Keep the tuna steaks chilled until ready to use.

Season both sides of the chilled fish with the Creole Seasoning, to taste.

Dab on melted butter with a basting brush. The butter should reharden on the cold surface of the fish, sealing in the spices.

Carefully place the fish in the hot skillet and sear from 3 to 4 minutes on each side for medium-rare. Serve the blackened tuna topped with Mango Salsa.

Serves 4 to 6.