Blackened Ahi With A Soy Mustard Sauce

• Tuna:
• 8 oz ahi tuna fillet
• Soy Mustard Sauce:
• 1/2 cup colemans mustard powder
• 2 T hot water
• 2 T rice vinegar
• 1/2 cup soy sauce
• Blackening spices:
• 1 1/2 T paprika
• 1/2 T cayenne powder
• 1/2 T red chili powder
• 1/2 tsp white pepper
• 1/2 T ground sandalwood (optional)
• Garnish:
• 3 T red pickled ginger
• 1/2 tsp black sesame seeds
• 1 oz japanese spice sprounts
• 1 T yellow bell pepper, seeded and diced
• 1 T cucumber, cut into matchsticks
• Beurre Blanc:
• 1/2 cup white wine
• 2 T heavy cream
• 2 tsp white wine vinegar
• 1/2 cup butter, chopped
• 1 tsp fresh lemon juice
• 1 T shallot, minced
• 1/2 tsp salt
• fresh ground white pepper to taste

1. Fish
2. mix all the blackening spices together on a plate and dredge the ahi on all sides. Heat a lightly oiled cast iron skillet and sear the ahi ove high heat to desired doneness. Cut into 16 thin slices.
3. Soy Mustard Sauce:
4. mix mustard powder and hot water to form a paste. Put aside, add the vinegar and soy sauce, mix together, and strain through a fine sieve. Chill
5. Beurre Blanc:
6. combine the wine, wine vinegar, lemon juice and shallot in a saucepan and bring to a boil over med heat. reduce the liquid until it becomes syrupy. Add cream and reduce by half. Turn heat to low and gradually add butter, stirring slowly until incorporated. Season with salt and pepper and strain through a fine sieve. Transfer to a double boiler and keep warm
7. arrage 4 slices of the ahi on a plate. Ladle with soy mustard sauce and ladle the beeur blanc sauce. Garnish with pickled ginger and sprinkle with sesame seeds. Arrange spice sprouts, bell pepper, an cucumber on plate

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Taken from www.epicurious.com/recipes/member/views/blackened-ahi-with-a-soy-mustard-sauce-50009956 (may not work)