Bertolli

Tampa Bay Seafood Recipe List

Roy's Restaurant

4342 West Boy Scout Blvd., Tampa, FL 33607
813-873-7697

Blackened Ahi Tuna with a soy mustard butter sauce

Yields: 4 servings

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

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)

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.

    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.

    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

    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.

    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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