Ingredients
Soy-Mustard Sauce:1/4 cup Coleman’s mustard powder
2 tablespoons hot water
2 tablespoons unseasoned rice vinegar
1/4 cup soy sauce
(See recipe for Beurre Blanc below)
Blackening Spice
1 Ahi tuna fillet, about 2 inches thick and 5 inches long (about 8 ounces)
11/2 tablespoons paprika
1/4 tablespoon cayenne powder
1/4 tablespoon pure red chile powder
1/2 teaspoon freshly ground white pepper
1/2 tablespoon ground sandalwood (optional)
Garnish
2 or 3 tablespoons red pickled ginger
1/2 teaspoon black sesame seeds
1 ounce Japanese spice sprouts or sunflower sprouts (top 2 inches only)
1 tablespoon seeded and diced yellow bell pepper (optional)
1 tablespoon cucumber, cut into matchsticks (optional)
Description
Recipe For Blackened Ahi With Soy-Mustard Sauce By Hawaiian Chef Roy Yamaguchi, Recipes From GourmetSleuth
Gourmet Sleuth
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