Ahi Tuna, Blackened with Soy Mustard Sauce and Beurre Blanc (Boom)

Ahi Tuna, Blackened with Soy Mustard Sauce and Beurre Blanc (Boom)

Ready in 30 minutes

One of our favorite recipes of all-time adapted from Roy's.

"Great recipe! Was looking for a seared ahi recipe, but all had ginger and wasabi. The soy mustard really gave it the flavor I was looking for without having to run out for special ingredients!"

- Mjwayland

Top-ranked recipe named "Ahi Tuna, Blackened with Soy Mustard Sauce and Beurre Blanc (Boom)"

5 avg, 3 review(s) 100% would make again

Ingredients

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For the soy-mustard Sauce:
0.25 cup mustard powder; preferably Colman's
2 tablespoons hot water
2 tablespoons rice wine vinegar
0.25 cup soy sauce
1 For the beurre blanc:
1 tablespoon shallots; finely minced
2 tablespoons white wine vinegar
7 tablespoons freshly squeezed lemon juice
7 tablespoons dry vermouth
0.5 cup heavy cream
1 cup (2 sticks) unsalted butter; chopped
1 Salt
1 Freshly ground white pepper
For the blackening spice:
7 tablespoons paprika
0.5 tablespoon cayenne pepper
0.5 tablespoon pure chile powder
0.25 tablespoon freshly ground white pepper
0.5 tablespoon ground sandalwood (optional)
For the tuna:
8 inches thick and 5 inches long
2 tablespoons olive oil
0.75 cup warm Beurre Blanc
For the garnish:
2 tablespoons pink pickled ginger
1 ounce daikon sprouts
0.5 tablespoon black sesame seeds; toasted

Original recipe makes 4

Servings  

Preparation

Make the soy-mustard sauce

1. 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.

Make the beurre blanc

1. Combine the vinegar, lemon juice, vermouth and shallot in a heavy stainless steel saucepan. Cook rapidly over high heat until the liquid has almost all evaporated, about 1 to 2 minutes.

2. Add the cream and cook over medium heat until the mixture has reduced and thickened slightly, 1 to 2 minutes. Remove the pan from the heat and set aside until you are ready to serve the sauce.

3. Just before serving, place the sauce in the top of a double boiler over hot, not boiling water. Add the butter and salt and white pepper, whisk just until butter has melted. Serve immediately.

Make the ahi

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

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

3. 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.

4. 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.

Credits

Added on Award Medal

alls i can say is yummerz,keep them recipes coming, CCheryl photo by CCheryl CCheryl

Calories Per Serving: 298 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Great recipe! Was looking for a seared ahi recipe, but all had ginger and wasabi. The soy mustard really gave it the flavor I was looking for without having to run out for special ingredients!
Mjwayland 1 year ago
these were some work but well worth the trouble, very nice thanks, it totally needed a photo, CCheryl
CCheryl 4 years ago
[I posted this recipe.]
mlboom 5 years ago
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