Blackened Ahi Tuna with Soy-Mustard Sauce
- 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)
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.