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1
In a mixing bowl, combine the first 10 ingredients together.
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2
Mix well.
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3
In a small bowl, whisk the mustard with 1 1/2 tablespoons warm water until a paste forms.
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4
Gradually whisk in the soy sauce.
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5
Set aside.
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6
In a saucepan, boil the wine, vinegar, shallot and peppercorns, until almost no liquid remains in the pan, about 2 minutes.
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7
Add the cream and boil until slightly thickened, about 1 minute.
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8
Season with salt and pepper.
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9
Set the sauce aside.
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10
In a mixing bowl, whisk the flour, water and egg together.
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11
Season with salt and pepper.
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12
Set aside.
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13
Season the ahi with salt.
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14
Spread the wasabi evenly over 4 nori half-sheets.
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15
Place 1 piece of the ahi one end of each nori sheet.
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16
Fold the nori over the ahi to cover (the ends will be exposed).
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17
In a medium-saucepan, heat the oil.
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18
Dip 1 ahi roll in the soy sauce and then in the flour; shaking off any excess flour.
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19
Dip the rolls in the tempura batter and fry in the oil until the outside is crispy and the tuna is rare inside, about 40 seconds.
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20
Remove the ahi from the oil and drain on a paper-lined plate.
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21
Season with salt and pepper.
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22
Repeat the remaining rolls.
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23
Bring the reduction sauce to a simmer.
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24
Whisk in enough mustard to desired taste.
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25
Whisk in the butter.
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26
To assemble, spoon the sauce in the center of the plate.
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27
Pile the relish in the center of the sauce.
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28
Slice the tempura ahi and lay them directly on top of the relish.
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29
Garnish with parsley
