Best 6 Blackened Ahi Tuna With Soy Mustard Sauce Recipes

Indulge in a culinary journey with our tantalizing blackened ahi tuna, a symphony of flavors that will transport your taste buds to paradise. Seared to perfection, the tuna boasts a smoky, charred exterior that yields to a succulent and juicy interior, kissed with a delectable blend of spices. The accompanying soy mustard sauce is an umami-rich masterpiece, combining the sweet and tangy notes of soy sauce with the sharp, piquant kick of mustard, creating a harmonious balance of flavors that complements the tuna exquisitely. This article presents a collection of delectable recipes that revolve around this blackened ahi tuna with soy mustard sauce, offering a diverse range of culinary experiences. Get ready to embark on a flavor-filled adventure as we explore the versatility of this extraordinary dish.

Let's cook with our recipes!

BLACKENED AHI TUNA WITH SOY-MUSTARD SAUCE RECIPE - (4.3/5)

Blackened Ahi Tuna with Soy-Mustard Sauce Recipe - (4.3/5) image

Provided by Jaymers

Number Of Ingredients 12

Ingredients

Soy-Mustard Sauce:
1/4 cup Colman's mustard powder
2 tablespoons hot water
2 tablespoons unseasoned rice vinegar
1/4 cup soy sauce
Blackening Spice: (may substitute 1/4 cup any Cajun spice blend)
1 1/2 tablespoons paprika
1/2 tablespoon cayenne powder
1/2 tablespoon pure red chile powder
1/4 teaspoon freshly ground white pepper
1/2 tablespoon ground sandalwood (optional)
1 ahi tuna fillet, about 2 inches thick by 5 inches long (8 ounces)

Steps:

1. 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. 2. Mix all the spices together on a plate and dredge the ahi on all sides. 3. Heat a lightly oiled cast-iron skillet and sear the ahi over high heat to desired doneness (about 15 seconds per side for rare). 4. Cut into 16 thin slices.

BLACKENED TUNA

Blackened Tuna image

It may seem simple, but it's my favorite way to have tuna. Seared fish steaks are a Cajun tradition.

Provided by Anonymous

Categories Seafood Fish Tuna

Time 20m

Yield 6

Number Of Ingredients 4

Ingredients

1 ½ pounds fresh tuna steaks, 1 inch thick
2 tablespoons Cajun seasoning
2 tablespoons olive oil
2 tablespoons butter

Steps:

Generously coat tuna with Cajun seasoning.
Heat oil and butter in a large skillet over high heat. When oil is nearly smoking, place steaks in pan. Cook on one side for 3 to 4 minutes, or until blackened. Turn steaks, and cook for 3 to 4 minutes, or to desired doneness.

Nutrition Facts : Calories 243 calories, Carbohydrate 1.1 g, Cholesterol 53.5 mg, Fat 14 g, Fiber 0.2 g, Protein 26.7 g, SaturatedFat 4.5 g, Sodium 545.6 mg

GRILLED TUNA AND WATERCRESS SALAD WITH ASIAN FLAVORS

Grilled Tuna and Watercress Salad with Asian Flavors image

Searing the tuna well on the outside but leaving it rare on the inside gives you a lovely contrast between the two textures. That said, if you like your tuna cooked through, the salad will still be delicious.

Provided by Chris Schlesinger

Categories Salad Quick & Easy Backyard BBQ Dinner Lunch Tuna Grill Grill/Barbecue Healthy Watercress Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher

Yield 4 (main course) servings

Number Of Ingredients 13

Ingredients

1/3 cup extra-virgin olive oil
1 tablespoon Asian sesame oil
1 tablespoon soy sauce
6 tablespoons rice vinegar (not seasoned)
2 tablespoons minced peeled ginger
2 tablespoons coriander seeds, coarsely crushed
2 tablespoons white peppercorns, coarsely crushed
1 tablespoon kosher salt
1 tablespoon vegetable oil
1 (1-pound) sushi-grade tuna steak (about 2 inches thick)
1 pound jicama, peeled
2 bunches watercress (10 ounces), tough stems discarded
2 scallions, very thinly sliced

Steps:

Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure .
Whisk together olive oil, sesame oil, soy sauce, vinegar, and ginger.
Combine coriander seeds, white peppercorns, and kosher salt in a small bowl.
Rub vegetable oil all over tuna, then coat with spice mixture, pressing gently to help it adhere.
Oil grill rack, then grill tuna, covered only if using a gas grill, turning onto all sides, until seared on all sides but still very rare inside, 6 to 8 minutes total. Transfer tuna to a cutting board and cut across the grain into 8 slices.
Julienne jicama using an adjustable-blade slicer fitted with 1/8-inch julienne attachment or using a knife.
Toss watercress and jicama with enough dressing to coat, then season with salt and pepper.
Serve tuna over salad, sprinkled with scallions. Serve remaining dressing on the side.

BLACKENED AHI WITH A SOY MUSTARD SAUCE

BLACKENED AHI WITH A SOY MUSTARD SAUCE image

Categories Fish

Yield 4 servings

Number Of Ingredients 28

Ingredients

Tuna:
8 oz ahi tuna fillet
Soy Mustard Sauce:
1/2 cup colemans mustard powder
2 T hot water
2 T rice vinegar
1/2 cup soy sauce
Blackening spices:
1 1/2 T paprika
1/2 T cayenne powder
1/2 T red chili powder
1/2 tsp white pepper
1/2 T ground sandalwood (optional)
Garnish:
3 T red pickled ginger
1/2 tsp black sesame seeds
1 oz japanese spice sprounts
1 T yellow bell pepper, seeded and diced
1 T cucumber, cut into matchsticks
Beurre Blanc:
1/2 cup white wine
2 T heavy cream
2 tsp white wine vinegar
1/2 cup butter, chopped
1 tsp fresh lemon juice
1 T shallot, minced
1/2 tsp salt
fresh ground white pepper to taste

Steps:

Fish mix all the blackening spices together on a plate and dredge the ahi on all sides. Heat a lightly oiled cast iron skillet and sear the ahi ove high heat to desired doneness. Cut into 16 thin slices. Soy Mustard Sauce: mix mustard powder and hot water to form a paste. Put aside, add the vinegar and soy sauce, mix together, and strain through a fine sieve. Chill Beurre Blanc: combine the wine, wine vinegar, lemon juice and shallot in a saucepan and bring to a boil over med heat. reduce the liquid until it becomes syrupy. Add cream and reduce by half. Turn heat to low and gradually add butter, stirring slowly until incorporated. Season with salt and pepper and strain through a fine sieve. Transfer to a double boiler and keep warm arrage 4 slices of the ahi on a plate. Ladle with soy mustard sauce and ladle the beeur blanc sauce. Garnish with pickled ginger and sprinkle with sesame seeds. Arrange spice sprouts, bell pepper, an cucumber on plate

BLACKENED TUNA WITH TANGY MUSTARD SAUCE

Blackened Tuna With Tangy Mustard Sauce image

This dish also works great in a sauté pan on the stove top. Add as much cayenne as you like, or none at all to adjust the heat. The yogurt-based sauce helps cool it down.

Provided by hollyberry117

Categories High Protein

Time 23m

Yield 4 Tuna Steaks, 4 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon paprika
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper (optional)
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt (optional)
16 ounces tuna fillets
cooking spray
1/2 cup plain fat free Greek yogurt
1/4 cup Dijon mustard
1 tablespoon soy sauce
1 tablespoon chopped fresh parsley

Steps:

Prepare an indoor or outdoor grill.
Mix together paprika, chili powder, oregano, thyme, cayenne pepper (optional), ground black pepper, garlic powder, and salt (optional).
Rub each tuna filet with blackening seasoning well on both sides.
Spray the tuna filets with cooking spray and grill 4-5 minutes on each side. Tuna should be slightly pink in the middle.
In a small bowl, whisk together yogurt, mustard and soy sauce. Divide sauce evenly among the 4 tuna filets and top right before serving and sprinkle with chopped fresh parsley.

Nutrition Facts : Calories 165.5, Fat 1.6, SaturatedFat 0.3, Cholesterol 44.9, Sodium 516.1, Carbohydrate 5.8, Fiber 1.8, Sugar 2.8, Protein 31.2

BLACKENED AHI WITH A SOY-MUSTARD SAUCE

Blackened Ahi With a Soy-Mustard Sauce image

I haven't made this yet, but have eaten it at a Roy's Restaurant in Hawaii. It's delicious and the presentation is wonderful. Times are estimates as none were given. From mauimenusonline.com. The site wouldn't let me add one ingredient in the Blackening Spices section. The last ingredient should be 1/2 tablespoon ground sandalwood, optional.

Provided by lazyme

Categories Tuna

Time 35m

Yield 4 serving(s)

Number Of Ingredients 22

Ingredients

8 ounces ahi tuna fillets, 1 piece, about 2 inches thick and 5 inches long
1/2 cup coleman's mustard powder
2 tablespoons hot water
2 tablespoons rice vinegar, unseasoned
1/2 cup soy sauce
1 1/2 tablespoons paprika
1/2 tablespoon cayenne
1/2 tablespoon red chili powder
1/2 teaspoon white pepper, freshly ground
2 tablespoons red pickled ginger (2 to 3)
1/2 teaspoon black sesame seed
1 ounce japanese spice mixed sprouts (top 2 inches only) or 1 ounce sunflower sprouts (top 2 inches only)
1 tablespoon yellow bell pepper, seeded and diced
1 tablespoon cucumber, cut into matchsticks
1/2 cup white wine
2 tablespoons heavy cream
2 teaspoons white wine vinegar
1/2 cup unsalted butter, chopped
1 teaspoon fresh lemon juice
1 tablespoon shallot, minced
1/2 teaspoon salt
fresh ground white pepper

Steps:

Fish:.
Mix all the blackening spices together on a plate and dredge the Ahi on all sides.
Heat a lightly oiled cast-iron skillet and sear the ahi over high heat to desired doneness (about 15 seconds per side for rare, to 1 minute per side for medium-rare.)
Cut into 16 thin slices.
Soy-Mustard Sauce:.
Mix the mustard powder and hot water together to form a paste.
Put aside for a few minutes to allow the flavor and heat to develop.
Add the vinegar and soy sauce, mix together, and strain through a fine sieve.
Chill in the refrigerator.
Beurre Blanc:.
Combine the wine, wine vinegar, lemon juice, and shallot in a saucepan and bring to a boil over medium heat.
Reduce the liquid until it becomes syrupy.
Add the cream and reduce by half.
Turn the heat to low and gradually add the butter, stirring slowly (do not whisk) until it is all incorporated.
Be careful not to let the mixture boil, or it will break up and separate.
Season with salt and pepper and strain through a fine sieve.
Transfer to a double boiler and keep warm.
Presentation:.
For each serving, arrange 4 slices of the ahi in a pinwheel or cross shape on plate.
Ladle a little of the Soy-Mustard Sauce in two opposing quadrants between the tuna, and ladle the Beurre Blance in the other two quadrants.
To garnish, put a small mound of the red pickled ginger on the Beurre Blanc on either side, and sprinkle the sesame seeds over the Soy-Mustard Sauce.
Arrange the spice sprouts, bell pepper, and cucumber at the very center of the pinwheel.

Nutrition Facts : Calories 420.6, Fat 31.5, SaturatedFat 16.8, Cholesterol 93.4, Sodium 2355.7, Carbohydrate 10.1, Fiber 3.5, Sugar 2.5, Protein 22.3

Tips:

To ensure the freshest and best-tasting ahi tuna, purchase it from a reputable fishmonger or seafood market.
If you're unable to find sushi-grade ahi tuna, you can also use yellowfin tuna or albacore tuna.
Make sure your cast iron skillet is well-seasoned before cooking the tuna. This will help to prevent the fish from sticking.
When searing the tuna, be careful not to overcook it. The fish should be cooked to an internal temperature of 125 degrees Fahrenheit for medium-rare or 135 degrees Fahrenheit for medium.
The soy mustard sauce is a delicious and versatile dipping sauce for the blackened ahi tuna. However, you can also serve the fish with your favorite dipping sauce, such as tartar sauce or cocktail sauce.
Garnish the blackened ahi tuna with fresh herbs, such as cilantro or parsley, before serving.

Conclusion:

Blackened ahi tuna with soy mustard sauce is a flavorful and impressive dish that is perfect for a special occasion or a weeknight meal. The tuna is seared to perfection and coated in a delicious, tangy sauce. The dish is sure to please everyone at the table. So next time you're looking for a delicious and easy-to-make seafood dish, give blackened ahi tuna with soy mustard sauce a try.