Blackened Ahi With A Soy-mustard Sauce

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 8 ounces ahi tuna fillets, 1 piece, about 2 inches thick and 5 inches long
• 1/2 cup coleman's mustard powder
• 2 tablespoons hot water
• 2 tablespoons rice vinegar, unseasoned
• 1/2 cup soy sauce
• 1 1/2 tablespoons paprika
• 1/2 tablespoon cayenne
• 1/2 tablespoon red chili powder
• 1/2 teaspoon pepper, freshly ground
• 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
• 1/2 cup wine
• 2 tablespoons heavy cream
• 2 teaspoons wine vinegar
• 1/2 cup unsalted butter, chopped
• 1 teaspoon fresh lemon juice
• 1 tablespoon shallot, minced
• 1/2 teaspoon salt
• fresh ground pepper

Recipe

• 1 fish:.
• 2 mix all the blackening spices together on a plate and dredge the ahi on all sides.
• 3 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.)
• 4 cut into 16 thin slices.
• 5 soy-mustard sauce:.
• 6 mix the mustard powder and hot water together to form a paste.
• 7 put aside for a few minutes to allow the flavor and heat to develop.
• 8 add the vinegar and soy sauce, mix together, and strain through a fine sieve.
• 9 chill in the refrigerator.
• 10 beurre blanc:.
• 11 combine the wine, wine vinegar, lemon juice, and shallot in a saucepan and bring to a boil over medium heat.
• 12 reduce the liquid until it becomes syrupy.
• 13 add the cream and reduce by half.
• 14 turn the heat to low and gradually add the butter, stirring slowly (do not whisk) until it is all incorporated.
• 15 be careful not to let the mixture boil, or it will break up and separate.
• 16 season with salt and pepper and strain through a fine sieve.
• 17 transfer to a double boiler and keep warm.
• 18 presentation:.
• 19 for each serving, arrange 4 slices of the ahi in a pinwheel or cross shape on plate.
• 20 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.
• 21 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.
• 22 arrange the spice sprouts, bell pepper, and cucumber at the very center of the pinwheel.