Roy's Blackened Island Ahi

By therman

Roy's restaurant

Ingredients

• BUERRE BLANC:
• 4 Ahi, 7 oz. Block Cut
• 1/4 cup Blackening Seasoning
• 1 cup Soy Mustard Sauce
• 3/4 cup Beurre Blanc
• 1 oz. Olive Oil
• 1/2 cup Steamed Rice
• 1 Baby Bok Choy, 1/2 cut, blanched
• 2-3 tbsp. Pickled Pink Ginger
• 1 oz. Daikon Sprouts
• 1/2 tsp. Black Sesame Seeds, toasted
• 4 1/2 cups Dry White Wine
• 2 tsp. White Vinegar
• 1 tsp. Lemon Juice, squeezed
• 1 tsp. Shallots, minced
• 2 tbsp. Heavy Cream
• 1/2 cup Unsalted Butter, chopped
• 1/4 tsp. Kosher Salt
• Cracked Pepper
• HOT SOY MUSTARD SAUCE:
• 1/2 cup Coleman's Mustard Powder
• 2 oz. Hot Water
• 2 oz. Rice Wine Vinegar
• 1/2 cup Soy Sauce (you can use less)
• BLACKENING SEASONING:
• 3 tbsp. Paprika
• 1 tsp. Cayenne Pepper
• 1 tbsp. Chili Powder
• 1/2 tsp. Ground White Pepper
• 1 tsp. dried thyme
• 1 tsp. dried oregano
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. sea salt
• STEAMED RICE:
• 2 cups Japanese Short Grain Rice
• 2 cups Water

Preparation

Step 1

BUERRE BLANC:
Combine the wine, vinegar, lemon juice, and shallot in a heavy stainless-steel saucepan. Bring to a boil over medium-high heat and cook to reduce the liquid until it becomes syrupy. Add the butter, stirring slowly; do not whisk. Take care not to let the mixture boil, or it will separate. When the butter is incorporated, season with salt and pepper to taste, and strain through a fine-mesh sieve into the top of a doubler. Keep warm over barely simmering water.

HOT SOY MUSTARD SAUCE:
To prepare the soy mustard sauce, mix the Coleman's mustard and hot water in a bowl to form a paste. Let sit for a few minutes to allow the flavor and heat to develop. Add the vinegar and soy sauce, mix together, and pass through a fine-mesh sieve into a bowl. Cover and refrigerate for at least 1 hour to allow the flavors to develop.


BLACKENING SEASONING:
Mix all of the blackening spice ingredients together on a plate. Dredge the ahi in the spice mixture on top and bottom. Heat the olive oil in a nonstick skillet over high heat and sear the ahi for 15 to 30 seconds on top and bottom for rare, 1 minute on each side for medium-rare, or to the desired doneness. Remove the ahi and hold until plating.

STEAMED RICE:
Put the rice in a fine-mesh sieve and rinse under cold running water several times, until the water runs clear. Drain the rice, in a rice cooker, place the rice in the cooker, add water to the 2 cup mark, cover, and turn the cooker on.

TO PLATE:
For each serving, arrange the steamed rice in the center of the plate with a ring mold or you can freeform the mound. Wrap the blanched baby bok choy around the rice. Place the ahi on top of the rice and baby bok choy. Spoon or drizzle the beurre blanc and the hot soy mustard sauce around the tuna.

TO GARNISH:
Arrange a small mound of the pickled pink ginger on top of the ahi and then place daikon sprouts on top of pickled pink ginger. Sprinkle the sesame seeds over the hot soy mustard sauce and beurre blanc.