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| Blackened Ahi Tuna with a soy mustard butter sauce |
| Yields: 4 servings |
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| INGREDIENTS: Blackened Ahi Tuna |
4 (3 oz. pc) ahi tuna
2 T cumin, ground
1 t paprika
2 T salt
2 T chili powder
1/2 t white pepper
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| INGREDIENTS: Hot Soy Mustard Sauce (makes 3 cups sauce) |
1 1/2 C Coleman’s dry mustard
1 1/2 C rice vinegar
3/4 C soy sauce
water (to add)
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| METHOD |
| Combine all dry ingredients & mix well.
Coat one side of the tuna with the blackening spice and sear on a griddle to desired temperature.
Slice 1/4” thick & arrange on a plate.
Sauce one side with Hot Soy Mustard Sauce, the other
with Beurre Blanc.
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| METHOD |
| Blend Coleman’s mustard with water until pasty.
Add rice vinegar and soy sauce and blend.
Strain through a fine sieve to alleviate any lumps.
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| INGREDIENTS: Beurre Blanc (makes 1 cup sauce) |
2 C white wine
2 shallots
1 T white wine vinegar
1 lb butter (softened)
1/2 C heavy cream
to taste white pepper & salt
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| METHOD |
| Cook wine and shallots until only 2 T are left in pan.
Strain out shallots. Add white wine vinegar, salt, & cream.
Reduce until thick, and whip in butter. Whisk continuously
and do not let boil.
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| Serving SUGGESTIONS |
| Ladle the Hot Soy Mustard Sauce into the corners of the serving plate. Then, ladle the Beurre Blanc into center of plate.
Place a piece of the Blackened Ahi Tuna onto center of plate.
Garnish Suggestions: Ogo (Japanese Seaweed), Ginger, Sesame Seeds (on Hot Soy Mustard Sauce), Tobiko, Radish Sprouts)
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