Recipe courtesy of Roy Yamaguchi

Blackened Ahi with Soy-Mustard Sauce

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  • Level: Easy
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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)


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


  1. Prepare sauce: Mix the mustard powder and hot water to form a paste. Let sit for a few minutes. Add vinegar and soy sauce mix together, and strain. Chill.
  2. Warm the Buerre Blanc in a double boiler. Mix all the 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). Cut into 16 thin slices.
  3. For each serving, arrange 4 slices of the ahi in a pinwheel. Ladle a little of the Soy-Mustard Sauce in two opposing quadrants, ladle the Buerre Blanc in the other two quadrants of the plate. Garnish decoratively with the pickled ginger on the Buerre Blanc and the sesame seeds on the Soy-Mustard Sauce. Arrange remaining garnish at the center of the pinwheel.