Soy Mustard Sauce Recipe

Name: Soy Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Soy-Mustard Sauce:; 1/4 cup Coleman's mustard powder; 2 tablespoons hot water; 2 tablespoons unseasoned rice vinegar; 1/4 cup soy sauce; (See recipe for Beurre Blanc below); Blackening Spice; 1 Ahi tuna fillet, about 2 inches thick and 5 inches long (about 8 ounces); 11/2 tablespoons paprika; 1/4 tablespoon cayenne powder; 1/4 tablespoon pure red chile powder; 1/2 teaspoon freshly ground white pepper; 1/2 tablespoon ground sandalwood (optional); Garnish; 2 or 3 tablespoons red pickled ginger; 1/2 teaspoon black sesame seeds; 1 ounce Japanese spice sprouts or sunflower sprouts (top 2 inches only); 1 tablespoon seeded and diced yellow bell pepper (optional); 1 tablespoon cucumber, cut into matchsticks (optional)

Servings: persons

Soy-Mustard Sauce:
1/4 cup Coleman's mustard powder
2 tablespoons hot water
2 tablespoons unseasoned rice vinegar
1/4 cup soy sauce
(See recipe for Beurre Blanc below)
Blackening Spice
1 Ahi tuna fillet, about 2 inches thick and 5 inches long (about 8 ounces)
11/2 tablespoons paprika
1/4 tablespoon cayenne powder
1/4 tablespoon pure red chile powder
1/2 teaspoon freshly ground white pepper
1/2 tablespoon ground sandalwood (optional)
Garnish
2 or 3 tablespoons red pickled ginger
1/2 teaspoon black sesame seeds
1 ounce Japanese spice sprouts or sunflower sprouts (top 2 inches only)
1 tablespoon seeded and diced yellow bell pepper (optional)
1 tablespoon cucumber, cut into matchsticks (optional)

1
To prepare the Soy-Mustard Sauce, mix the mustard powder and hot water together 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 strain through a fine sieve. Chill in the refrigerator.
2
Warm the Beurre Blanc in a double boiler (see below for recipe).
3
For the Tuna:
4
Mix all the blackening spices
5
together on a plate, and dredge the Ahi covering all sides. Heat a lightly oiled cast-iron skillet and sear the Ahi over high heat to the desired doneness (about 15 seconds per side for rare to 1 minute per side for medium-rare). Cut into 16 thin slices.
6
For each serving, arrange 4 slices of the Ahi in a pinwheel or cross shape on the plate. Ladle a little of the Soy-Mustard Sauce in two opposing quadrants between the tuna, and ladle the Beurre Blanc in the other two quadrants. 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. Arrange the spice sprouts, bell pepper, and cucumber at the very center of this pinwheel.

193

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 19 ingredients. The key ingredients include: Soy-Mustard Sauce:, 1/4 cup Coleman's mustard powder, 2 tablespoons hot water, 2 tablespoons unseasoned rice vinegar, and more.

Yes, Soy Mustard Sauce 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.

Soy Mustard Sauce

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