Roy'S Signature Blackened Ahi With Soy Mustard Sauce

1. 1

   To prepare the mustard sauce, mix the mustard powder and hot water together in a cup to form a paste. Let sit for a few minutes to allow the flavor and heat to develop. Add the vinegar and soy sauce, mix together, and pass through a fine mesh sieve into a bowl. Cover and refrigerate for at least 1 hour to allow the flavors to develop.

2. 2

   Prepare the beurre blanc and warm in the top of a double boiler.

3. 3

   Mix all of the blackening spice ingredients together on a plate. Dredge the ahi in the spice mixture on all sides.

4. 4

   Heat the olive oil in a skillet over high heat and sear the ahi for 15 to 30 seconds on each side for rare, 1 minutes on each side for medium-rare, or to the desired doneness. Remove the ahi and cut into 20 thin slices.

5. 5

   For each serving arrange 5 slices of ahi in a fan, pinwheel, or cross shape on the plate. Spoon or drizzle a little of the soy mustard sauce around the tuna, and then spoon or drizzle the beurre blanc around. To garnish, arrange a small mound of the pickled ginger next to the fish and top with the daikon sprouts. Sprinkle the sesame seeds over the soy-mustard sauce

* Per serving · 4 servings · Values may vary.