Blackened Ahi with Soy-Mustard Sauce
User Reviews
5
Blackened Ahi with Soy-Mustard Sauce
Description
This recipe uses high-quality ahi tuna, coated with a blackening spice mixture including paprika, cayenne, chile powder, white pepper, and optionally ground sandalwood. The tuna is seared quickly in olive oil to form a dark, flavorful crust while keeping the center tender. It is accompanied by a soy-mustard sauce prepared from mustard powder, hot water, rice wine vinegar, and soy sauce, refrigerated to meld the flavors. A beurre blanc sauce, made from reduced white wine, shallots, lemon juice, cream, and chilled butter, adds a rich, creamy counterpoint to the spice and tang of the soy-mustard.
Garnishes of pickled ginger, daikon sprouts, and toasted black sesame seeds add fresh, crunchy, and aromatic touches. This dish pairs well with light sides and can be served with lime wedges for an optional citrus note. Use of fresh tuna is essential to preserve texture and freshness.
The recipe notes caution on using the proper ahi tuna varieties—yellowfin or big-eye—for the optimal flavor and texture. Alternatives like fresh bonito or skipjack tuna are acceptable if very fresh. Allowing the soy-mustard sauce to sit enhances its flavor, and careful attention during beurre blanc preparation ensures a smooth sauce.
Ingredients
For the soy-mustard sauce
- 1/4 cup mustard powder preferably Colman’s
- 2 tablespoons water hot
- 2 tablespoons rice wine vinegar
- 1/4 cup soy sauce
For the beurre blanc
- 1/2 cup white wine dry
- 2 teaspoons white wine vinegar
- 1 teaspoon lemon juice fresh
- 1 tablespoon shallot minced
- 2 tablespoons heavy cream
- 1 tick (4 oz) butter chopped, cold unsalted
- 1/4 teaspoon salt
- ground white pepper freshly ground
For the blackening spice
- 1 1/2 tablespoons paprika
- 1/2 tablespoon cayenne pepper
- 1/2 tablespoon chile powder pure
- 1/4 tablespoon ground white pepper freshly ground
- 1/2 tablespoon ground sandalwood optional
For the tuna
- 8 ounces ahi tuna fillet about 2 inches thick and 5 inches long
- 2 tablespoons olive oil
- 3/4 cup warm Beurre Blanc
For the garnish
- 2 to 3 tablespoons pickled ginger pink
- 1 ounce daikon sprouts
- 1/2 tablespoon black sesame seeds toasted
- lime optional, wedges
Instructions
Make the soy-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.
Make the beurre blanc
- Combine the wine, vinegar, lemon juice, and shallot in a heavy stainless steel saucepan. Bring to a boil over medium-high heat and cook to reduce the liquid until it becomes syrupy.
- Add the cream and cook to reduce by half. Decrease the heat to low and gradually add the butter, stirring slowly; do not whisk. Take care not to let the mixture boil, or it will separate. When the butter is incorporated, season with salt and pepper to taste, and strain through a fine-mesh sieve into the top of a double boiler. Keep warm over barely simmering water.
Make the ahi
- 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 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.
- 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 and, if desired, add some lime wedges.
Notes
- Use yellowfin or big-eye tuna marketed as ahi for best results in texture and flavor.
- Fresh bonito or skipjack tuna can be used if extremely fresh.
- Let the soy-mustard sauce rest refrigerated to develop a balanced flavor before serving.
- Prepare the beurre blanc gently to avoid sauce separation, adding cold butter gradually without boiling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 471 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 471kcal | 24% |
| Carbohydrates | 8g | 3% |
| Protein | 18g | 36% |
| Fat | 39g | 60% |
| Saturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 93mg | 31% |
| Sodium | 1005mg | 42% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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