Blackened Ahi With A Soy Mustard Sauce Recipes

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BLACKENED AHI TUNA WITH SOY-MUSTARD SAUCE RECIPE - (4.3/5)



Blackened Ahi Tuna with Soy-Mustard Sauce Recipe - (4.3/5) image

Provided by Jaymers

Number Of Ingredients 12

Soy-Mustard Sauce:
1/4 cup Colman's mustard powder
2 tablespoons hot water
2 tablespoons unseasoned rice vinegar
1/4 cup soy sauce
Blackening Spice: (may substitute 1/4 cup any Cajun spice blend)
1 1/2 tablespoons paprika
1/2 tablespoon cayenne powder
1/2 tablespoon pure red chile powder
1/4 teaspoon freshly ground white pepper
1/2 tablespoon ground sandalwood (optional)
1 ahi tuna fillet, about 2 inches thick by 5 inches long (8 ounces)

Steps:

  • 1. 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. 2. Mix all the spices together on a plate and dredge the ahi on all sides. 3. Heat a lightly oiled cast-iron skillet and sear the ahi over high heat to desired doneness (about 15 seconds per side for rare). 4. Cut into 16 thin slices.

ROY'S SIGNATURE BLACKENED AHI WITH SOY MUSTARD SAUCE



ROY'S SIGNATURE BLACKENED AHI WITH SOY MUSTARD SAUCE image

Categories     Fish

Yield 4 people

Number Of Ingredients 18

Soy-Mustard Sauce:
1/4 cup mustard powder, preferably Coleman's®
2 tablespoons hot water
2 tablespoons rice wine vinegar
1/4 cup soy sauce
Blackening Spice:
1 1/2 tablespoons paprika
1/2 tablespoon cayenne pepper
1/2 tablespoon pure chile powder
1/4 tablespoon freshly ground white pepper
1/2 tablespoon ground sandalwood (optional)
8 ounces ahi tuna filet, about 2 inches thick and 5 inches long
2 tablespoons olive oil
3/4 cup warm beurre blanc sauce (see recipe links below)
Garnish:
2 to 3 tablespoons pink pickled ginger
1/2 tablespoon black sesame seeds, toasted
1 ounce daikon sprouts

Steps:

  • 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. Prepare the beurre blanc and warm in the top of a double boiler. Mix all of the blackening spice ingredients together on a plate. Dredge the ahi in the spice mixture on all sides. 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. 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

BLACKENED AHI WITH A SOY-MUSTARD SAUCE



Blackened Ahi With a Soy-Mustard Sauce image

I haven't made this yet, but have eaten it at a Roy's Restaurant in Hawaii. It's delicious and the presentation is wonderful. Times are estimates as none were given. From mauimenusonline.com. The site wouldn't let me add one ingredient in the Blackening Spices section. The last ingredient should be 1/2 tablespoon ground sandalwood, optional.

Provided by lazyme

Categories     Tuna

Time 35m

Yield 4 serving(s)

Number Of Ingredients 22

8 ounces ahi tuna fillets, 1 piece, about 2 inches thick and 5 inches long
1/2 cup coleman's mustard powder
2 tablespoons hot water
2 tablespoons rice vinegar, unseasoned
1/2 cup soy sauce
1 1/2 tablespoons paprika
1/2 tablespoon cayenne
1/2 tablespoon red chili powder
1/2 teaspoon white pepper, freshly ground
2 tablespoons red pickled ginger (2 to 3)
1/2 teaspoon black sesame seed
1 ounce japanese spice mixed sprouts (top 2 inches only) or 1 ounce sunflower sprouts (top 2 inches only)
1 tablespoon yellow bell pepper, seeded and diced
1 tablespoon cucumber, cut into matchsticks
1/2 cup white wine
2 tablespoons heavy cream
2 teaspoons white wine vinegar
1/2 cup unsalted butter, chopped
1 teaspoon fresh lemon juice
1 tablespoon shallot, minced
1/2 teaspoon salt
fresh ground white pepper

Steps:

  • Fish:.
  • Mix all the blackening 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, to 1 minute per side for medium-rare.)
  • Cut into 16 thin slices.
  • Soy-Mustard Sauce:.
  • Mix the mustard powder and hot water together to form a paste.
  • Put aside 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.
  • Beurre Blanc:.
  • Combine the wine, wine vinegar, lemon juice, and shallot in a saucepan and bring to a boil over medium heat.
  • Reduce the liquid until it becomes syrupy.
  • Add the cream and reduce by half.
  • Turn the heat to low and gradually add the butter, stirring slowly (do not whisk) until it is all incorporated.
  • Be careful not to let the mixture boil, or it will break up and separate.
  • Season with salt and pepper and strain through a fine sieve.
  • Transfer to a double boiler and keep warm.
  • Presentation:.
  • For each serving, arrange 4 slices of the ahi in a pinwheel or cross shape on plate.
  • Ladle a little of the Soy-Mustard Sauce in two opposing quadrants between the tuna, and ladle the Beurre Blance 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 the pinwheel.

Nutrition Facts : Calories 420.6, Fat 31.5, SaturatedFat 16.8, Cholesterol 93.4, Sodium 2355.7, Carbohydrate 10.1, Fiber 3.5, Sugar 2.5, Protein 22.3

BLACKENED AHI WITH A SOY MUSTARD SAUCE



BLACKENED AHI WITH A SOY MUSTARD SAUCE image

Categories     Fish

Yield 4 servings

Number Of Ingredients 28

Tuna:
8 oz ahi tuna fillet
Soy Mustard Sauce:
1/2 cup colemans mustard powder
2 T hot water
2 T rice vinegar
1/2 cup soy sauce
Blackening spices:
1 1/2 T paprika
1/2 T cayenne powder
1/2 T red chili powder
1/2 tsp white pepper
1/2 T ground sandalwood (optional)
Garnish:
3 T red pickled ginger
1/2 tsp black sesame seeds
1 oz japanese spice sprounts
1 T yellow bell pepper, seeded and diced
1 T cucumber, cut into matchsticks
Beurre Blanc:
1/2 cup white wine
2 T heavy cream
2 tsp white wine vinegar
1/2 cup butter, chopped
1 tsp fresh lemon juice
1 T shallot, minced
1/2 tsp salt
fresh ground white pepper to taste

Steps:

  • Fish mix all the blackening spices together on a plate and dredge the ahi on all sides. Heat a lightly oiled cast iron skillet and sear the ahi ove high heat to desired doneness. Cut into 16 thin slices. Soy Mustard Sauce: mix mustard powder and hot water to form a paste. Put aside, add the vinegar and soy sauce, mix together, and strain through a fine sieve. Chill Beurre Blanc: combine the wine, wine vinegar, lemon juice and shallot in a saucepan and bring to a boil over med heat. reduce the liquid until it becomes syrupy. Add cream and reduce by half. Turn heat to low and gradually add butter, stirring slowly until incorporated. Season with salt and pepper and strain through a fine sieve. Transfer to a double boiler and keep warm arrage 4 slices of the ahi on a plate. Ladle with soy mustard sauce and ladle the beeur blanc sauce. Garnish with pickled ginger and sprinkle with sesame seeds. Arrange spice sprouts, bell pepper, an cucumber on plate

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