Blackened Ahi With a Soy-Mustard Sauce

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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