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Blackened Ahi Tuna with Soy-Mustard Sauce


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Rate this recipe 4.2/5 (14 Votes)


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



Step 1

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.


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