Blackened Ahi Tuna with Soy-Mustard Sauce

INGREDIENTS

Tuna Filets (~4 oz each)

2 TB olive oil

Sushi Rice

Cucumber

Radish Micro-Greens (optional)

Black Sesame seeds (optional)

Mustard sauce:

• 1/4 cup mustard powder

• 2 tb hot water

• 2 tb rice wine vinegar

• 1/4 cup low sodium soy sauce

Blackening Spice:

• 1 1/2 tb paprika

• 1/2 tb cayenne pepper

• 1/2 tb pure chili powder

• 1/4 tb freshly ground white pepper

INSTRUCTIONS

Using a peeler, peel the the cucumber and make thin ribbons. Set aside.

Cook the sushi rice according to the instructions on the bag.

Making 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. Cover and refrigerate for at least 1 hour to allow the flavors to develop.

Making the ahi tuna…

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 nonstick skillet over high heat and sear the ahi for 15 to 30 seconds on each side for rare, 1 minute on each side for medium-rare. Remove the ahi and cut into thin slices.

For each serving, arrange a scoop of sushi rice, slices of ahi, spoon or drizzle a little of the Soy-Mustard Sauce around the tuna, and then top with cucumber, sesame seeds, and radish micro-greens.