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1
For soy-mustard sauce: Mix mustard pwdr and warm water together into a paste.
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2
Let sit for a few min to allow flavor to develop.
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3
Add in vinegar and soy sauce, mix together and strain through a fine sieve.
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4
Refrigeratein refrigerator.
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5
For beurre blanc: Combine wine, wine vinegar, lemon juice and shallot in a saucepan and bring to a boil over medium-high heat.
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6
Reduce liquid till syrupy.
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7
Add in cream and reduce by half.
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8
Turn heat to low and gradually add in butter, stirring slowly (don't whisk) till incorporated.
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9
Be careful not to let mix boil, or possibly it will break and separate.
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10
Season with salt and pepper, and strain through a fine sieve.
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11
Transfer to a double boiler and keep hot.
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12
For blackening spice: Mix all spices together on a plate, and dredge ahi on all sides.
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13
Heat a lightly oiled cast-iron skillet and sear 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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14
Cut into 16 thin slices.
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15
To serve: For each serving, arrange 4 slices ahi in a pinwheel or possibly cross shape on the plate.
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16
Ladle a little soy-mustard sauce in two opposing quadrants between the tuna, and ladle beurre blanc in other two quadrants.
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17
To garnish, put a small mound of pickled ginger on beurre blanc on either side; sprinkle sesame seeds over soy-mustard sauce.
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18
Arrange spice sprouts, bell pepper and cucumber at the center of this pinwheel.
