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Rec: Blackened Ahi with Soy-Mustard Sauce

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Joined: Dec 11, 2005


Posted to Thread #10606 at 2:36 am on May 8, 2008

NO, I did NOT prepare the recipe as shown in the photo – lol!

I used two previously frozen Ahi tuna fillets for this recipe totaling a tad over 13 oz. and just over 1” thick. I seared them in my 11” heavy-duty fry pan until medium rare in a small dollop of vegetable oil on hight heat for close to three minutes for the first side, and then two minutes for the other side.

I made the delicious but very hot soy-mustard sauce and omitted the beurre blanc sauce. Although I loved the sauce, I would prefer the heat (amount of mustard) to be toned down by at least a teaspoon or so. I know it would work for me but then perhaps that’s why chef Roy Yamaguchi tempered the heat with a beurre blanc sauce option as well.

Link: Blackened Ahi with Soy-Mustard Sauce

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