Blackened Ahi With Soy-Mustard Sauce
Serves: 2
Graciela O'Reilly
1 January 1970
Based on User reviews:
53
Spice
59
Sweetness
49
Sourness
39
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
2 tbsps
Water (hot)1 cup
Soy Sauce1.5 tbsps
Paprika1 tbsp
Cayenne Powder3 tbsps
Pickled Ginger (red)1 tsp
Black Sesame SeedDirections:
1
Prepare sauce: Mix the mustard powder and hot water to form a paste
2
Let sit for a few minutes
3
Add vinegar and soy sauce mix together, and strain
4
Chill
5
Warm the Buerre Blanc in a double boiler
6
Mix all the spices together on a plate and dredge the ahi on all sides
7
Heat a lightly oiled cast-iron skillet and sear the ahi over high heat to desired doneness (about 15 seconds per side for rare)
8
Cut into 16 thin slices
9
For each serving, arrange 4 slices of the ahi in a pinwheel
10
Ladle a little of the Soy-Mustard Sauce in two opposing quadrants, ladle the Buerre Blanc in the other two quadrants of the plate
11
Garnish decoratively with the pickled ginger on the Buerre Blanc and the sesame seeds on the Soy-Mustard Sauce
12
Arrange remaining garnish at the center of the pinwheel