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Roy's Blackened Ahi Tuna

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Roy's Blackened Ahi Tuna combines the rich flavors of ahi tuna with the zesty spice of homemade blackening seasoning. This dish is then garnished with a hot soy mustard sauce and served over blanched baby bok choy, for a healthy and elegant dinner or lunch that is sure to impress. Perfect for date night, serve this dish with a nice dry white wine to set the mood and impress bae.

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Ingredients

  • BUERRE BLANC:
  • 4 (7-ounce) ahi tuna steaks, block cut
  • 1/4 cup blackening seasoning, ingredients and recipe below
  • 1 cup hot soy mustard sauce, ingredients and recipe below
  • 3/4 cup beurre blanc, ingredients and recipe below
  • 2 tablespoons olive oil
  • 1/2 cup steamed rice
  • 1 baby bok choy, cut in half, blanched
  • 2 to 3 tablespoons pickled pink ginger
  • 2 about 2 tablespoons daikon sprouts
  • 1/2 teaspoon black sesame seeds, toasted
  • 1/2 cup dry white wine
  • 2 teaspoons white vinegar
  • 1 teaspoon lemon juice, squeezed
  • 1 teaspoon shallots, minced
  • 2 tablespoons heavy cream
  • 1/2 cup unsalted butter, chopped
  • 1/4 teaspoon Kosher salt
  • cracked black pepper to taste
  • HOT SOY MUSTARD SAUCE:
  • 1/2 cup Coleman's mustard powder
  • 4 tablespoons hot water
  • 4 tablespoons rice wine vinegar
  • 1/2 cup soy sauce, or less to taste
  • BLACKENING SEASONING:
  • 3 tablespoons paprika
  • 1 teaspoons cayenne pepper
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground white pepper

Details

Servings 4
Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

BUERRE BLANC:

Combine the 1/2 cup dry white wine, 2 teaspoons white vinegar, 1 teaspoon lemon juice, and 1 teaspoon 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 1/2 cup unsalted 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 Kosher salt and cracked black 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 1/2 cup Coleman's mustard powder and 4 tablespoons 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 4 tablespoons rice wine vinegar and 1/2 cup 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 the 3 tablespoons paprika, 1 teaspoons cayenne pepper, 1 teaspoon chili powder, and 1/2 teaspoon ground white pepper together on a plate. Dredge the ahi in the spice mixture on top and bottom. Heat the 2 tablespoons 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 your desired doneness. Remove the ahi and hold until plating.

Assemble all the ingredients on the plate and garnish with sauce, serve immediately.

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