Recipe - Blackened Ahi With Soy-Mustard Sauce

SOYMUSTARD SAUCE
One fourth cup Colman's mustard powder
2 tablespoon Hot water
2 tablespoon Unseasoned rice vinegar
One fourth cup Soy sauce
Blackening Spice; (may
substitute 1/4
; cup any Cajun spice
; blend)
1 One half tablespoon Paprika
One half tablespoon Cayenne powder
One half tablespoon Pure red chile powder
One fourth teaspoon Freshly ground white pepper
One half tablespoon Ground sandalwood;
(optional)
1 Recipe Buerre Blanc
1 Ahi tuna fillet; about 2
inches
; thick by 5 inches
; long (8 ounces)

GARNISH
2 tablespoon Red pickled ginger; (2 to 3)
One half teaspoon Black sesame seeds
1 ounce Japanese spice sprouts
1 tablespoon Seeded and minced yellow bell
pepper
1 tablespoon Cucumber; cut into
; matchsticks

Prepare sauce: mix the mustard powder and hot water to form a paste.
Let sit for a few minutes. Add vinegar and soy sauce mix together,
and strain. Chill.

Warm the Buerre Blanc in a double boiler. Mix all the spices together
on a plate and dredge the ahi on all sides. Heat a lightly oiled
castiron skillet and sear the ahi over high heat to desired doneness
(about 15 seconds per side for rare). Cut into 16 thin slices.

For each serving, arrange 4 slices of the ahi in a pinwheel. Ladle a
little of the SoyMustard Sauce in two opposing quadrants, ladle the
Buerre Blanc in the other two quadrants of the plate. Garnish
decoratively with the pickled ginger on the Buerre Blanc and the
sesame seeds on the SoyMustard Sauce. Arrange remaining garnish at
the center of the pinwheel.

Converted by MC_Buster.

Per serving: 69 Calories (kcal); 1g Total Fat; (15% calories from
fat); 5g Protein; 12g Carbohydrate; 0mg Cholesterol; 4119mg Sodium
Food Exchanges: One half Grain(Starch); 0 Lean Meat; 1 One half Vegetable; 0
Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9300

Converted by MM_Buster v2.0n.