Update my dinner status, I'm making this tonight.
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 2 tb Unseasoned rice vinegar
- Blackening Spice; (may
- ; cup any Cajun spice
- ; blend)
- 1/2 tb Cayenne powder
- 1/2 tb Pure red chile powder
- 1/4 ts Freshly ground white pepper
- 1/2 tb Ground sandalwood;
- 1 Recipe Buerre Blanc
- 1 Ahi tuna fillet; about 2
- ; thick by 5 inches
- ; long (8 ounces)
- 1/4 c Soy sauce
- 1 1/2 tb Paprika
- 2 tb Hot water
Preparation
MMMMM--------------------------GARNISH------------------------------- 2 tb Red pickled ginger; (2 to 3) 1/2 ts Black sesame seeds 1 oz Japanese spice sprouts 1 tb Seeded and diced yellow bell -pepper 1 tb Cucumber; cut into ; matchsticks Prepare sauce: mix the mustard powder and hot water to form a paste. Let sit for a few minutes. Add vinegar and soy sauce mix together, and strain. Chill. Warm the Buerre Blanc in a double boiler. Mix all the spices together on a plate and dredge the ahi on all sides. Heat a lightly oiled cast-iron skillet and sear the ahi over high heat to desired doneness (about 15 seconds per side for rare). Cut into 16 thin slices. For each serving, arrange 4 slices of the ahi in a pinwheel. Ladle a little of the Soy-Mustard Sauce in two opposing quadrants, ladle the Buerre Blanc in the other two quadrants of the plate. Garnish decoratively with the pickled ginger on the Buerre Blanc and the sesame seeds on the Soy-Mustard Sauce. Arrange remaining garnish at the center of the pinwheel. Converted by MC_Buster. Per serving: 69 Calories (kcal); 1g Total Fat; (15% calories from fat); 5g Protein; 12g Carbohydrate; 0mg Cholesterol; 4119mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9300 Converted by MM_Buster v2.0n.
