Blackened Ahi With A Soy Mustard Sauce Recipe

Name: Blackened Ahi With A Soy Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tuna:; 8 oz ahi tuna fillet; Soy Mustard Sauce:; 1/2 cup colemans mustard powder; 2 T hot water; 2 T rice vinegar; 1/2 cup soy sauce; Blackening spices:; 1 1/2 T paprika; 1/2 T cayenne powder; 1/2 T red chili powder; 1/2 tsp white pepper; 1/2 T ground sandalwood (optional); Garnish:; 3 T red pickled ginger; 1/2 tsp black sesame seeds; 1 oz japanese spice sprounts; 1 T yellow bell pepper, seeded and diced; 1 T cucumber, cut into matchsticks; Beurre Blanc:; 1/2 cup white wine; 2 T heavy cream; 2 tsp white wine vinegar; 1/2 cup butter, chopped; 1 tsp fresh lemon juice; 1 T shallot, minced; 1/2 tsp salt; fresh ground white pepper to taste

Servings: persons

Tuna:
8 oz ahi tuna fillet
Soy Mustard Sauce:
1/2 cup colemans mustard powder
2 T hot water
2 T rice vinegar
1/2 cup soy sauce
Blackening spices:
1 1/2 T paprika
1/2 T cayenne powder
1/2 T red chili powder
1/2 tsp white pepper
1/2 T ground sandalwood (optional)
Garnish:
3 T red pickled ginger
1/2 tsp black sesame seeds
1 oz japanese spice sprounts
1 T yellow bell pepper, seeded and diced
1 T cucumber, cut into matchsticks
Beurre Blanc:
1/2 cup white wine
2 T heavy cream
2 tsp white wine vinegar
1/2 cup butter, chopped
1 tsp fresh lemon juice
1 T shallot, minced
1/2 tsp salt
fresh ground white pepper to taste

1
Fish
2
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 ove high heat to desired doneness. Cut into 16 thin slices.
3
Soy Mustard Sauce:
4
mix mustard powder and hot water to form a paste. Put aside, add the vinegar and soy sauce, mix together, and strain through a fine sieve. Chill
5
Beurre Blanc:
6
combine the wine, wine vinegar, lemon juice and shallot in a saucepan and bring to a boil over med heat. reduce the liquid until it becomes syrupy. Add cream and reduce by half. Turn heat to low and gradually add butter, stirring slowly until incorporated. Season with salt and pepper and strain through a fine sieve. Transfer to a double boiler and keep warm
7
arrage 4 slices of the ahi on a plate. Ladle with soy mustard sauce and ladle the beeur blanc sauce. Garnish with pickled ginger and sprinkle with sesame seeds. Arrange spice sprouts, bell pepper, an cucumber on plate

669

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: Tuna:, 8 oz ahi tuna fillet, Soy Mustard Sauce:, 1/2 cup colemans mustard powder, and more.

Yes, Blackened Ahi With A Soy Mustard Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Blackened Ahi With A Soy Mustard Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions