Best 3 Roys Signature Blackened Ahi With Soy Mustard Sauce Recipes
**Roy's Signature Blackened Ahi with Soy Mustard Sauce: A Culinary Symphony of Pacific Flavors**
Indulge in a tantalizing culinary journey with Roy's Signature Blackened Ahi, a dish that captures the vibrant essence of Pacific cuisine. This exquisite entree features succulent ahi tuna steaks, expertly blackened with a blend of aromatic spices, creating a symphony of flavors that dance on your palate. Accompanying the blackened ahi is a delectable soy mustard sauce, a harmonious blend of tangy soy sauce, rich mustard, and aromatic ginger, adding a layer of umami and zest to every bite. This culinary masterpiece is a testament to the artistry of Chef Roy Yamaguchi, known for his innovative fusion of Hawaiian and Japanese flavors. Prepare to be captivated as you embark on a culinary adventure with Roy's Signature Blackened Ahi, a dish that promises an unforgettable gastronomic experience.
**Additional Recipes to Elevate Your Culinary Journey:**
1. **Seared Ahi with Avocado Salsa:** Experience a refreshing take on ahi tuna with this seared ahi recipe, complemented by a vibrant avocado salsa. The salsa's combination of fresh avocado, zesty lime, and aromatic cilantro adds a burst of flavor to the perfectly seared ahi, creating a harmonious balance of textures and tastes.
2. **Ahi Poke Bowl:** Dive into the vibrant flavors of Hawaii with this ahi poke bowl, a delightful fusion of ahi tuna, sushi rice, and an array of fresh toppings. Customize your bowl with your favorite ingredients, such as avocado, cucumber, edamame, and masago, and drizzle it with a flavorful poke sauce for a complete and satisfying meal.
3. **Ahi Tuna Tataki:** Discover the art of Japanese simplicity with ahi tuna tataki, a dish that showcases the natural flavors of ahi tuna. Seared quickly and sliced thinly, the tuna is served with a trio of sauces: a classic ponzu sauce, a spicy chili sauce, and a creamy avocado sauce. Each sauce adds its own unique dimension to the tender tuna, creating a multi-sensory experience.
These additional recipes offer a diverse range of culinary adventures, allowing you to explore the versatility of ahi tuna and the diverse flavors of Pacific cuisine. Embark on a culinary journey with these delectable dishes, each offering a unique taste experience that will leave you craving more.
BLACKENED AHI WITH SOY-MUSTARD SAUCE
Provided by Food Network
Number Of Ingredients 17
Steps:
- 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 cast-iron 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 Soy-Mustard 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 Soy-Mustard Sauce. Arrange remaining garnish at the center of the pinwheel.
ROY'S SIGNATURE BLACKENED AHI WITH SOY MUSTARD SAUCE
Steps:
- To prepare the mustard sauce, mix the mustard powder and hot water together in a cup to form a paste. Let sit for a few minutes to allow the flavor and heat to develop. Add the vinegar and soy sauce, mix together, and pass through a fine mesh sieve into a bowl. Cover and refrigerate for at least 1 hour to allow the flavors to develop. Prepare the beurre blanc and warm in the top of a double boiler. Mix all of the blackening spice ingredients together on a plate. Dredge the ahi in the spice mixture on all sides. Heat the olive oil in a skillet over high heat and sear the ahi for 15 to 30 seconds on each side for rare, 1 minutes on each side for medium-rare, or to the desired doneness. Remove the ahi and cut into 20 thin slices. For each serving arrange 5 slices of ahi in a fan, pinwheel, or cross shape on the plate. Spoon or drizzle a little of the soy mustard sauce around the tuna, and then spoon or drizzle the beurre blanc around. To garnish, arrange a small mound of the pickled ginger next to the fish and top with the daikon sprouts. Sprinkle the sesame seeds over the soy-mustard sauce
BLACKENED AHI WITH A SOY-MUSTARD SAUCE
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
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:
- Use sushi-grade ahi steaks for the best results. If you can't find ahi, you can substitute another type of firm, oily fish, such as tuna or swordfish.
- Make sure the fish is well-chilled before cooking. This will help to prevent it from overcooking.
- Season the fish with salt and pepper before cooking. You can also add other spices, such as garlic powder, onion powder, or paprika.
- Sear the fish in a hot skillet or grill. This will create a nice crust on the outside of the fish while keeping the inside tender and juicy.
- Don't overcook the fish. Ahi steaks should be cooked to medium-rare or medium. If you cook them longer, they will become dry and tough.
- Serve the blackened ahi steaks with your favorite dipping sauce. Soy-mustard sauce is a classic choice, but you can also use tartar sauce, remoulade, or even just a squeeze of lemon juice.
Conclusion:
Roy's Signature Blackened Ahi with Soy-Mustard Sauce is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The blackened crust on the fish is flavorful and crispy, while the inside is tender and juicy. The soy-mustard sauce is the perfect complement to the fish, adding a tangy and umami flavor. This dish is sure to impress your friends and family.
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