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.

Reviews & Comments 4

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    " It was excellent "
    efitobx ate it and said...
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    " It was excellent "
    flavors ate it and said...
    This looks great. I can't wait to try it. Maybe this weekend. I can taste it already. Thanks and high 5. MJ
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  • 22566 10 years ago
    Another really nice one.

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    " It was excellent "
    goblue434 ate it and said...
    I think I will make this for my wife. She will love this one!
    Was this review helpful? Yes Flag

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