Blackened Ahi with Soy-Mustard Sauce

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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 recipe Buerre Blanc

1 ahi tuna fillet, about 2 inches thick by 5 inches long (8 ounces)

Garnish:

2 or 3 tablespoons red pickled ginger

1/2 teaspoon black sesame seeds

1 ounce Japanese spice sprouts

1 tablespoon seeded and diced yellow bell pepper

1 tablespoon cucumber, cut into matchsticks