Seared Ahi Tuna with a Hot Soy Mustard Sauce and Buerre Blanc
Ok…. that’s a lot of words, but this recipe is super easy and so delicious. And it looks really impressive, which is always a bonus. So impressive in fact, I’m showing you a picture first to entice you to keep reading the rest of the recipe.
Seared Ahi Tuna (for two)
- 1/2 – 3/4 lb of fresh Ahi Tuna
- 1/4 cup sesame seeds
Hot Soy Mustard Sauce:
- 2 tbs Colman’s Mustard Powder
- 1 tbs hot water
- 1 tbs rice vinegar
- 2 tbs soy sauce
Buerre Blanc Sauce:
- 4 tbs white wine
- 4 tbs white wine vinegar
- 1 minced shallot
- 4 tbs butter
The Ahi takes very little time to cook, so you can make this absolutely last.
Buerre Blanc Sauce: In a small saucepan, combine the vinegar, wine, shallots and S&P- bring to a simmer. Gently simmer the liquid until it reduces to about 1 1/2 tbs. Remove from the heat and immediately stir in 2 pieces of chilled butter, stirring constantly. Keep adding the butter, piece by piece, until all butter is melted. (If you finish the sauce early, set the pan in a larger pan of luke warm water so the sauce doesn’t solidify)
Mustard Sauce: Mix mustard powder and hot water to form a paste. Let sit for a few minutes. Add vinegar and soy sauce, mix together and strain. Set aside.
Ahi: Heat a heavy skillet to high with a little canola oil. Pat sesame seeds on both sides of your Ahi fillets and season with S&P. Carefully add the fillets to the pan and sear for 15-30 seconds on each side. (That’s right, seconds- I told you it takes no time to cook!) Remove from the pan and slice into this strips.
Plate a fan shape of Ahi strips and cover generously with the Buerre Blanc. Add a drizzle of the mustard sauce over top. (The mustard sauce is spicy, so I always start with a little and set a bowl on the side to add more if I need)
I never had raw brussel sprouts before! I guess it makes sense- they are basically just mini cabbages. This salad is definitely tasty. Even if you don’t think you like brussel sprouts, this transforms them!
Ingredients: (For two)
8 Brussels sprouts, washed and dried, woody ends cut off
3 ounces Gruyere cheese, grated fine
2 ounces walnuts, broken into small pieces, toasted
1 tablespoon apple cider vinegar
3 tablespoons extra-virgin olive oil
1 teaspoons Dijon mustard
kosher salt and cracked black pepper
Slice the brussel sprouts thin using a food processor or mandoline slicer into a large bowl. (I highly recommend using the food processor option. SB was convinced the mandoline wouldn’t take much more time, but he regretted that statement after about 15 minutes of slicing. Although I did accidentally make the version of this recipe that serves 8) Add the cheese and walnuts.
Mix the olive oil, vinegar, mustard and S&P in a small jar. (I added a dash of maple syrup to the dressing as a comment suggested, to add a little sweetness to the vinegar. I definitely recommend it. Honey would work too) Dress and toss the salad.
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