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1
Fish:
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2
Mix all the blackening spices together on a plate and dredge the Ahi on all sides.
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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.)
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4
Cut into 16 thin slices.
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5
Soy-Mustard Sauce:
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6
Mix the mustard powder and hot water together to form a paste.
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7
Put aside for a few minutes to allow the flavor and heat to develop.
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8
Add the vinegar and soy sauce, mix together, and strain through a fine sieve.
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9
Chill in the refrigerator.
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10
Beurre Blanc:
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11
Combine the wine, wine vinegar, lemon juice, and shallot in a saucepan and bring to a boil over medium heat.
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12
Reduce the liquid until it becomes syrupy.
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13
Add the cream and reduce by half.
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14
Turn the heat to low and gradually add the butter, stirring slowly (do not whisk) until it is all incorporated.
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15
Be careful not to let the mixture boil, or it will break up and separate.
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16
Season with salt and pepper and strain through a fine sieve.
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17
Transfer to a double boiler and keep warm.
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18
Presentation:
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19
For each serving, arrange 4 slices of the ahi in a pinwheel or cross shape on plate.
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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.
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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.
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22
Arrange the spice sprouts, bell pepper, and cucumber at the very center of the pinwheel.
