Blackened Tuna With Soy Mustard Sauce
From chefmeow 15 years ago
- 20 minutes to make
- Serves 2
BLACKENED TUNA WITH SOY MUSTARD SAUCE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Griffith Estate in Hurst, Texas in 1981.
Ingredients
- 1/4 cup mustard powder shopping list
- 2 tablespoons hot water shopping list
- 2 tablespoons unseasoned rice vinegar shopping list
- 1/4 cup soy sauce shopping list
- 1/2 cup white wine shopping list
- 2 teaspoons white wine vinegar shopping list
- 1 teaspoon fresh lemon juice shopping list
- 1 tablespoon minced shallot shopping list
- 2 tablespoons heavy cream shopping list
- 1/2 cup unsalted butter chopped shopping list
- 1/2 teaspoon salt shopping list
- 1 teaspoon freshly ground white pepper shopping list
- 1-1/2 tablespoons paprika shopping list
- 1/2 tablespoon cayenne powder shopping list
- 1/2 tablespoon red chile powder shopping list
- 1/4 teaspoon freshly ground white pepper shopping list
- 8 ounce tuna fillet shopping list
- 3 tablespoons red pickled ginger shopping list
- 1/2 teaspoon black sesame seeds shopping list
- 1 tablespoon cucumber cut into matchsticks shopping list
How to make it
- Mix mustard powder and hot water together into a paste.
- Let sit a few minutes to allow flavor to develop.
- Add vinegar and soy sauce then mix together and strain through a fine sieve and chill.
- Combine wine, vinegar, juice and shallot in saucepan and bring to boil over medium high heat.
- Reduce liquid until syrupy then add cream and reduce by half.
- Turn heat to low and gradually add butter stirring slowly until incorporated.
- Be careful not to let mixture boil or it will break and separate.
- Season with salt and pepper then strain through a fine sieve.
- Transfer to a double boiler and keep warm.
- Mix all spices together on a plate and dredge tuna on all sides.
- Heat a lightly oiled cast iron skillet and sear tuna over high heat 2 minutes per side.
- Cut into thin slices.
- For each serving arrange 4 slices tuna in a pinwheel or cross shape on the plate.
- Ladle a little soy mustard sauce in two opposing quadrants between the tuna.
- Ladle wine sauce in other two quadrants.
- Put a small mound of pickled ginger over top and sprinkle with sesame seeds and cucumber.
The Rating
Reviewed by 5 people-
I think I will make this for my wife. She will love this one!
goblue434
in Anniston loved it
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This looks great. I can't wait to try it. Maybe this weekend. I can taste it already. Thanks and high 5. MJ
flavors
in Algonquin loved it
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Nice!
efitobx
in Norfolk loved it
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