Roy'S Signature Blackened Ahi With Soy Mustard Sauce

• Soy-Mustard Sauce:
• 1/4 cup mustard powder, preferably Coleman's(R)
• 2 tablespoons hot water
• 2 tablespoons rice wine vinegar
• 1/4 cup soy sauce
• Blackening Spice:
• 1 1/2 tablespoons paprika
• 1/2 tablespoon cayenne pepper
• 1/2 tablespoon pure chile powder
• 1/4 tablespoon freshly ground white pepper
• 1/2 tablespoon ground sandalwood (optional)
• 8 ounces ahi tuna filet, about 2 inches thick and 5 inches long
• 2 tablespoons olive oil
• 3/4 cup warm beurre blanc sauce (see recipe links below)
• Garnish:
• 2 to 3 tablespoons pink pickled ginger
• 1/2 tablespoon black sesame seeds, toasted
• 1 ounce daikon sprouts

1. To prepare the mustard sauce, mix the mustard powder and hot water together in a cup to form a paste. Let sit for a few minutes to allow the flavor and heat to develop. Add the vinegar and 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.
2. Prepare the beurre blanc and warm in the top of a double boiler.
3. Mix all of the blackening spice ingredients together on a plate. Dredge the ahi in the spice mixture on all sides.
4. Heat the olive oil in a skillet over high heat and sear the ahi for 15 to 30 seconds on each side for rare, 1 minutes on each side for medium-rare, or to the desired doneness. Remove the ahi and cut into 20 thin slices.
5. For each serving arrange 5 slices of ahi in a fan, pinwheel, or cross shape on the plate. Spoon or drizzle a little of the soy mustard sauce around the tuna, and then spoon or drizzle the beurre blanc around. To garnish, arrange a small mound of the pickled ginger next to the fish and top with the daikon sprouts. Sprinkle the sesame seeds over the soy-mustard sauce

mustard powder, water, rice wine vinegar, soy sauce, blackening spice, paprika, cayenne pepper, chile powder, freshly ground white pepper, ground sandalwood, tuna filet, olive oil, warm beurre, ginger, black sesame seeds, sprouts

Taken from www.epicurious.com/recipes/member/views/roys-signature-blackened-ahi-with-soy-mustard-sauce-50058025 (may not work)