Blackened Ahi with a Soy-Mustard Sauce

Blackened Ahi With A Soy-mustard Sauce Recipe

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Vicki Butts (lazyme)


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.

☆☆☆☆☆ 0 votes
30 Min
10 Min
Stove Top


8 oz
ahi tuna filet (1 piece about 2-inches thick, 5 inches long)


1/2 c
coleman mustard powder
2 Tbsp
2 Tbsp
unseasoned rice vinegar
1/2 c
soy sauce


1 1/2 Tbsp
1/2 Tbsp
cayenne pepper
1/2 Tbsp
red chili powder
1/2 tsp
white pepper
1/2 Tbsp
ground sandalwood, optional


2-3 Tbsp
red pickled ginger
1/2 tsp
black sesame seeds
1 oz
japanese spice sprouts or sunflower sprouts (top 2 inches only)
1 Tbsp
yellow bell pepper, seeded and diced
1 Tbsp
cucumber, cut into matchsticks


1/2 c
white wine
2 Tbsp
heavy cream
2 tsp
white wine vinegar
1/2 c
unsalted butter, chopped
1 tsp
fresh lemon juice
1 Tbsp
shallot, minced
1/2 tsp
freshly ground white pepper, to taste


Mix all the blackening spices together on a plate and dredge the Ahi on all sides.
2Heat 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.)
3Cut into 16 thin slices.
4Soy-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.
5Add the vinegar and soy sauce, mix together, and strain through a fine sieve.
6Chill in the refrigerator.
7Beurre Blanc:

Combine the wine, wine vinegar, lemon juice, and shallot in a saucepan and bring to a boil over medium heat.
8Reduce the liquid until it becomes syrupy.
9Add the cream and reduce by half.
10Turn 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.
11Season with salt and pepper and strain through a fine sieve.
12Transfer to a double boiler and keep warm.

For each serving (4):

Arrange 4 slices of the ahi in a pinwheel or cross shape on plate.
14Ladle a little of the Soy-Mustard Sauce in two opposing quadrants between the tuna, and ladle the Beurre Blanc in the other two quadrants.
15To 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.
16Arrange the spice sprouts, bell pepper, and cucumber at the very center of the pinwheel.

About Blackened Ahi with a Soy-Mustard Sauce

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: Hawaiian/Polynesian