Blackened Ahi Tuna With Soy Mustard Sauce Recipe 435

Steps:

• 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. Mix all the spices together on a plate and dredge the ahi on all sides. 3. Heat a lightly oiled cast-iron skillet and sear the ahi over high heat to desired doneness (about 15 seconds per side for rare). 4. Cut into 16 thin slices.

Steps:

• Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure .
• Whisk together olive oil, sesame oil, soy sauce, vinegar, and ginger.
• Combine coriander seeds, white peppercorns, and kosher salt in a small bowl.
• Rub vegetable oil all over tuna, then coat with spice mixture, pressing gently to help it adhere.
• Oil grill rack, then grill tuna, covered only if using a gas grill, turning onto all sides, until seared on all sides but still very rare inside, 6 to 8 minutes total. Transfer tuna to a cutting board and cut across the grain into 8 slices.
• Julienne jicama using an adjustable-blade slicer fitted with 1/8-inch julienne attachment or using a knife.
• Toss watercress and jicama with enough dressing to coat, then season with salt and pepper.
• Serve tuna over salad, sprinkled with scallions. Serve remaining dressing on the side.

Steps:

• Generously coat tuna with Cajun seasoning.
• Heat oil and butter in a large skillet over high heat. When oil is nearly smoking, place steaks in pan. Cook on one side for 3 to 4 minutes, or until blackened. Turn steaks, and cook for 3 to 4 minutes, or to desired doneness.

Steps:

• 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.
• 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.
• 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.

Steps:

• Prepare an indoor or outdoor grill.
• Mix together paprika, chili powder, oregano, thyme, cayenne pepper (optional), ground black pepper, garlic powder, and salt (optional).
• Rub each tuna filet with blackening seasoning well on both sides.
• Spray the tuna filets with cooking spray and grill 4-5 minutes on each side. Tuna should be slightly pink in the middle.
• In a small bowl, whisk together yogurt, mustard and soy sauce. Divide sauce evenly among the 4 tuna filets and top right before serving and sprinkle with chopped fresh parsley.

Steps:

• Fish mix all the blackening spices together on a plate and dredge the ahi on all sides. Heat a lightly oiled cast iron skillet and sear the ahi ove high heat to desired doneness. Cut into 16 thin slices. Soy Mustard Sauce: mix mustard powder and hot water to form a paste. Put aside, add the vinegar and soy sauce, mix together, and strain through a fine sieve. Chill Beurre Blanc: combine the wine, wine vinegar, lemon juice and shallot in a saucepan and bring to a boil over med heat. reduce the liquid until it becomes syrupy. Add cream and reduce by half. Turn heat to low and gradually add butter, stirring slowly until incorporated. Season with salt and pepper and strain through a fine sieve. Transfer to a double boiler and keep warm arrage 4 slices of the ahi on a plate. Ladle with soy mustard sauce and ladle the beeur blanc sauce. Garnish with pickled ginger and sprinkle with sesame seeds. Arrange spice sprouts, bell pepper, an cucumber on plate

Steps:

• Fish:.
• Mix all the blackening 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, to 1 minute per side for medium-rare.)
• Cut into 16 thin slices.
• Soy-Mustard Sauce:.
• Mix the mustard powder and hot water together to form a paste.
• Put aside for a few minutes to allow the flavor and heat to develop.
• Add the vinegar and soy sauce, mix together, and strain through a fine sieve.
• Chill in the refrigerator.
• Beurre Blanc:.
• Combine the wine, wine vinegar, lemon juice, and shallot in a saucepan and bring to a boil over medium heat.
• Reduce the liquid until it becomes syrupy.
• Add the cream and reduce by half.
• Turn the heat to low and gradually add the butter, stirring slowly (do not whisk) until it is all incorporated.
• Be careful not to let the mixture boil, or it will break up and separate.
• Season with salt and pepper and strain through a fine sieve.
• Transfer to a double boiler and keep warm.
• Presentation:.
• For each serving, arrange 4 slices of the ahi in a pinwheel or cross shape on plate.
• Ladle a little of the Soy-Mustard Sauce in two opposing quadrants between the tuna, and ladle the Beurre Blance in the other two quadrants.
• To garnish, put a small mound of the red pickled ginger on the Beurre Blanc on either side, and sprinkle the sesame seeds over the Soy-Mustard Sauce.
• Arrange the spice sprouts, bell pepper, and cucumber at the very center of the pinwheel.