Blackened Ahi With Soy Mustard Sauce Recipe

Name: Blackened Ahi With Soy Mustard Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For soy-mustard sauce; 1/4 c. Colman's mustard pwdr; 2 Tbsp. warm water; 2 Tbsp. unseasoned rice vinegar; 1/4 c. soy sauce For beurre blanc; 1/2 c. white wine; 2 tsp white wine vinegar; 1 tsp fresh lemon juice; 1 Tbsp. chopped shallot; 2 Tbsp. heavy cream; 1/2 c. unsalted butter, minced; 1/2 tsp salt Freshly grnd white pepper to taste For blackening spice; 1 1/2 Tbsp. paprika; 1/2 Tbsp. cayenne pwdr; 1/2 Tbsp. red chile pwdr; 1/4 tsp freshly grnd white pepper For fish; 1 x ahi tuna fillet, about 2 inches thick and 5 inches long (about 8 ounces) For garnish; 2 x or possibly 3 Tbsp. red pickled ginger; 1/2 tsp black sesame seeds; 1 ounce Japanese spice sprouts or possibly sunflower sprouts (top 2 inches only); 1 Tbsp. seeded and diced yellow bell pepper, optional; 1 Tbsp. cucumber, cut into matchsticks, optional

Servings: persons

For soy-mustard sauce
1/4 c. Colman's mustard pwdr
2 Tbsp. warm water
2 Tbsp. unseasoned rice vinegar
1/4 c. soy sauce For beurre blanc
1/2 c. white wine
2 tsp white wine vinegar
1 tsp fresh lemon juice
1 Tbsp. chopped shallot
2 Tbsp. heavy cream
1/2 c. unsalted butter, minced
1/2 tsp salt Freshly grnd white pepper to taste For blackening spice
1 1/2 Tbsp. paprika
1/2 Tbsp. cayenne pwdr
1/2 Tbsp. red chile pwdr
1/4 tsp freshly grnd white pepper For fish
1 x ahi tuna fillet, about 2 inches thick and 5 inches long (about 8 ounces) For garnish
2 x or possibly 3 Tbsp. red pickled ginger
1/2 tsp black sesame seeds
1 ounce Japanese spice sprouts or possibly sunflower sprouts (top 2 inches only)
1 Tbsp. seeded and diced yellow bell pepper, optional
1 Tbsp. cucumber, cut into matchsticks, optional

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

393

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 22 ingredients. The key ingredients include: For soy-mustard sauce, 1/4 c. Colman's mustard pwdr, 2 Tbsp. warm water, 2 Tbsp. unseasoned rice vinegar, and more.

Yes, Blackened Ahi With Soy Mustard Sauce Recipe falls under the Seafood 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!