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blackened ahi with a soy-mustard sauce

3 Pinches
lazyme5909 avatar
Grapeview, WA
Updated on Jan 14, 2015

This sounds great and I can't wait to try it. I guessed at the times for this since I haven't made it yet. Although the ingredient list and directions seem long, it looks like it will actually come together quickly. From Executive Chef Joey Macadangdang, Roy's Restaurants, Hawaii.

prep time 30 Min
cook time 10 Min
method Stove Top
yield 4 serving(s)

Ingredients

  • 8 ounces ahi tuna filet (1 piece about 2-inches thick, 5 inches long)
  • SOY-MUSTARD SAUCE:
  • 1/2 cup coleman mustard powder
  • 2 tablespoons water
  • 2 tablespoons unseasoned rice vinegar
  • 1/2 cup soy sauce
  • BLACKENING SPICES:
  • 1 1/2 tablespoons paprika
  • 1/2 tablespoon cayenne pepper
  • 1/2 tablespoon red chili powder
  • 1/2 teaspoon white pepper
  • 1/2 tablespoon ground sandalwood, optional
  • GARNISH:
  • 2-3 tablespoons red pickled ginger
  • 1/2 teaspoon black sesame seeds
  • 1 ounce japanese spice sprouts or 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
  • - freshly ground white pepper, to taste

How To Make blackened ahi with a soy-mustard sauce

  • Step 1
    Fish: Mix all the blackening spices together on a plate and dredge the Ahi on all sides.
  • Step 2
    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.)
  • Step 3
    Cut into 16 thin slices.
  • Step 4
    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.
  • Step 5
    Add the vinegar and soy sauce, mix together, and strain through a fine sieve.
  • Step 6
    Chill in the refrigerator.
  • Step 7
    Beurre Blanc: Combine the wine, wine vinegar, lemon juice, and shallot in a saucepan and bring to a boil over medium heat.
  • Step 8
    Reduce the liquid until it becomes syrupy.
  • Step 9
    Add the cream and reduce by half.
  • Step 10
    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.
  • Step 11
    Season with salt and pepper and strain through a fine sieve.
  • Step 12
    Transfer to a double boiler and keep warm.
  • Step 13
    Presentation: For each serving (4): Arrange 4 slices of the ahi in a pinwheel or cross shape on plate.
  • Step 14
    Ladle a little of the Soy-Mustard Sauce in two opposing quadrants between the tuna, and ladle the Beurre Blanc in the other two quadrants.
  • Step 15
    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.
  • Step 16
    Arrange the spice sprouts, bell pepper, and cucumber at the very center of the pinwheel.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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