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Blackened Ahi Appetizer
Blackened Ahi Appetizer
Description
Preparation Time: 1 hour | Cooking Time: 2 min. | Serves: 4
Ingredients
At a glance
Recipes
Serves
4
- Tuna, yellowfin (ahi / bigeye), raw -- (4 x 3 1/2 oz portions) oz 14
- Sauce, Spicy Soy Mustard -- see Chef Robert's Spicy Soy Mustard recipe oz 8
- Seeds, sesame, black teaspoon 2
- Spice, Blackened (seasoning) -- see Chef Robert's Blackening Spice recipe tablespoon 3
- Salt -- or to taste dash 1
- Pepper, black, ground -- or to taste dash 1
- Oil, vegetable tablespoon 1
- Ginger, pickled -- for garnish, optional tablespoon 2
- Seaweed, Hawaiian (Ogo) -- for garnish, optional tablespoon 2
- Sprouts, daikon -- for garnish, optional tablespoon 2
BEURRE BLANC SAUCE:
- Butter, with salt -- melted tablespoon 2
- Flour, white, all-purpose, enriched, bleached tablespoon 2
- Milk, 3.25% (homogenized) cup 1
Methods/steps
- Season tuna with salt and pepper on all sides, then moderately season one side of the tuna with blackening spice.
- A basic Beurre Blanc sauce (white butter sauce) is made by combining equal parts of melted butter and flour over low heat and gradually adding milk to make a smooth white sauce.
- In a hot pan with a small amount of vegetable oil, sear blackened side of tuna first for 3 to 5 seconds, then 1 to 2 seconds on all other sides.
- Remove from heat with blackened side down and slice thin. Place four pools of beurre blanc butter sauce and soy mustard intermittently around plate.
- Fan tuna across the sauce and garnish with Daikon sprouts, pickled Ginger and Hawaiian Seaweed (Ogo).
- Sprinkle black sesame seeds in the beurre blanc.
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Additional Tips