11-20-2004, 06:39 AM
[size 3][#990000][font "Arial"]Ingredients
[/font][/#990000][/size] 8 oz Ahi Tuna Fillet
(1 piece about 2 inches thick and 5 inches long)
Soy-Mustard Sauce
1/2 cup Coleman’s Mustard Powder
2 Tbsp Hot Water
2 Tbsp Unseasoned Rice Vinegar
1/2 cup Soy Sauce
Blackening Spices
1-1/2 Tbsp Paprika
1/2 Tbsp Cayenne Powder
1/2 Tbsp Pure Red Chile Powder
1/2 tsp White Pepper, freshly ground
1/2 Tbsp Ground Sandalwood (optional)
Garnish
2 or 3 Tbsp Red Pickled Ginger
1/2 tsp Black Sesame Seeds
1 oz Japanese Spice Sprouts or Sunflower Sprouts (top 2 inches only)
1 Tbsp Yellow Bell Pepper, seeded and diced
1 Tbsp Cucumber, cut into matchsticks
Beurre Blanc
1/2 cup White Wine
2 Tbsp Heavy Cream
2 tsp White Wine Vinegar
1/2 cup Unsalted Butter, chopped
1 tsp Fresh Lemon Juice
1 Tbsp Shallot, minced
1/2 tsp Salt
Freshly Ground White Pepper to taste
[size 3][#990000][font "Arial"]Method
[/font][/#990000][/size]
Fish
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 over high heat to desired doneness (about 15 seconds per side for rare, to 1 minute per side for medium-rare.) Cut into 16 thin slices.
Soy-Mustard Sauce
Mix the mustard powder and hot water together to form a paste. Put aside for a few minutes to allow the flavor and heat to develop. Add the vinegar and soy sauce, mix together, and strain through a fine sieve. Chill in the refrigerator.
Beurre Blanc
Combine the wine, wine vinegar, lemon juice, and shallot in a saucepan and bring to a boil over medium heat. Reduce the liquid until it becomes syrupy. Add the cream and reduce by half. Turn the heat to low and gradually add the butter, stirring slowly (do not whisk) until it is all incorporated. Be careful not to let the mixture boil, or it will break up and separate. Season with salt and pepper and strain through a fine sieve. Transfer to a double boiler and keep warm.
[size 3][#990000][font "Arial"]Presentation
[/font][/#990000][/size]For each serving, arrange 4 slices of the ahi in a pinwheel or cross shape on plate. Ladle a little of the Soy-Mustard Sauce in two opposing quadrants between the tuna, and ladle the Beurre Blance in the other two quadrants. To garnish, put a small mound of the red pickled ginger on the Beurre Blanc on either side, and sprinkle the sesame seeds over the Soy-Mustard Sauce. Arrange the spice sprouts, bell pepper, and cucumber at the very center of the pinwheel.
Yields four (4) servings
[signature]
[/font][/#990000][/size] 8 oz Ahi Tuna Fillet
(1 piece about 2 inches thick and 5 inches long)
Soy-Mustard Sauce
1/2 cup Coleman’s Mustard Powder
2 Tbsp Hot Water
2 Tbsp Unseasoned Rice Vinegar
1/2 cup Soy Sauce
Blackening Spices
1-1/2 Tbsp Paprika
1/2 Tbsp Cayenne Powder
1/2 Tbsp Pure Red Chile Powder
1/2 tsp White Pepper, freshly ground
1/2 Tbsp Ground Sandalwood (optional)
Garnish
2 or 3 Tbsp Red Pickled Ginger
1/2 tsp Black Sesame Seeds
1 oz Japanese Spice Sprouts or Sunflower Sprouts (top 2 inches only)
1 Tbsp Yellow Bell Pepper, seeded and diced
1 Tbsp Cucumber, cut into matchsticks
Beurre Blanc
1/2 cup White Wine
2 Tbsp Heavy Cream
2 tsp White Wine Vinegar
1/2 cup Unsalted Butter, chopped
1 tsp Fresh Lemon Juice
1 Tbsp Shallot, minced
1/2 tsp Salt
Freshly Ground White Pepper to taste
[size 3][#990000][font "Arial"]Method
[/font][/#990000][/size]
Fish
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 over high heat to desired doneness (about 15 seconds per side for rare, to 1 minute per side for medium-rare.) Cut into 16 thin slices.
Soy-Mustard Sauce
Mix the mustard powder and hot water together to form a paste. Put aside for a few minutes to allow the flavor and heat to develop. Add the vinegar and soy sauce, mix together, and strain through a fine sieve. Chill in the refrigerator.
Beurre Blanc
Combine the wine, wine vinegar, lemon juice, and shallot in a saucepan and bring to a boil over medium heat. Reduce the liquid until it becomes syrupy. Add the cream and reduce by half. Turn the heat to low and gradually add the butter, stirring slowly (do not whisk) until it is all incorporated. Be careful not to let the mixture boil, or it will break up and separate. Season with salt and pepper and strain through a fine sieve. Transfer to a double boiler and keep warm.
[size 3][#990000][font "Arial"]Presentation
[/font][/#990000][/size]For each serving, arrange 4 slices of the ahi in a pinwheel or cross shape on plate. Ladle a little of the Soy-Mustard Sauce in two opposing quadrants between the tuna, and ladle the Beurre Blance in the other two quadrants. To garnish, put a small mound of the red pickled ginger on the Beurre Blanc on either side, and sprinkle the sesame seeds over the Soy-Mustard Sauce. Arrange the spice sprouts, bell pepper, and cucumber at the very center of the pinwheel.
Yields four (4) servings
[signature]