Blackened Ahi With a Soy-Mustard Sauce
- Ready In:
- 35mins
- Ingredients:
- 22
- Serves:
-
4
ingredients
- 8 ounces ahi tuna fillets, 1 piece, about 2 inches thick and 5 inches long
-
Soy-Mustard Sauce
- 1⁄2 cup coleman's mustard powder
- 2 tablespoons hot water
- 2 tablespoons rice vinegar, unseasoned
- 1⁄2 cup soy sauce
-
Blackening Spices
- 1 1⁄2 tablespoons paprika
- 1⁄2 tablespoon cayenne
- 1⁄2 tablespoon red chili powder
- 1⁄2 teaspoon white pepper, freshly ground
-
Garnish
- 2 tablespoons red pickled ginger (2 to 3)
- 1⁄2 teaspoon black sesame seed
- 1 ounce japanese spice mixed sprouts (top 2 inches only) or 1 ounce sunflower sprouts (top 2 inches only)
- 1 tablespoon yellow bell pepper, seeded and diced
- 1 tablespoon cucumber, cut into matchsticks
-
Beurre Blanc
- 1⁄2 cup white wine
- 2 tablespoons heavy cream
- 2 teaspoons white wine vinegar
- 1⁄2 cup unsalted butter, chopped
- 1 teaspoon fresh lemon juice
- 1 tablespoon shallot, minced
- 1⁄2 teaspoon salt
- fresh ground white pepper
directions
-
Fish:
- Mix all the blackening spices together on a plate and dredge the Ahi on all sides.
- Heat a lightly oiled cast-iron skillet and sear the ahi over high heat to desired doneness (about 15 seconds per side for rare, to 1 minute per side for medium-rare.)
- Cut into 16 thin slices.
-
Soy-Mustard Sauce:
- Mix the mustard powder and hot water together to form a paste.
- Put aside for a few minutes to allow the flavor and heat to develop.
- Add the vinegar and soy sauce, mix together, and strain through a fine sieve.
- Chill in the refrigerator.
-
Beurre Blanc:
- Combine the wine, wine vinegar, lemon juice, and shallot in a saucepan and bring to a boil over medium heat.
- Reduce the liquid until it becomes syrupy.
- Add the cream and reduce by half.
- Turn the heat to low and gradually add the butter, stirring slowly (do not whisk) until it is all incorporated.
- Be careful not to let the mixture boil, or it will break up and separate.
- Season with salt and pepper and strain through a fine sieve.
- Transfer to a double boiler and keep warm.
-
Presentation:
- For each serving, arrange 4 slices of the ahi in a pinwheel or cross shape on plate.
- Ladle a little of the Soy-Mustard Sauce in two opposing quadrants between the tuna, and ladle the Beurre Blance in the other two quadrants.
- To garnish, put a small mound of the red pickled ginger on the Beurre Blanc on either side, and sprinkle the sesame seeds over the Soy-Mustard Sauce.
- Arrange the spice sprouts, bell pepper, and cucumber at the very center of the pinwheel.
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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