Blackened Yellowfin Tuna With Soy-Mustard Sauce

Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture

Servings: 4
Prep Time: 15 Min.
Cook Time: 2 Min.

* 1/2 c. Coleman's mustard powder
* 2 Tbsp. hot water
* 2 Tbsp. unseasoned rice vinegar
* 1/2 c. soy sauce
* 1( 8-oz.) yellowfin tuna fillet, 2 in. thick, 5 in. long
* 1-1/2 Tbsp. paprika
* 1/2 Tbsp. cayenne powder
* 1/2 Tbsp. pure red chile powder
* 1/2 tsp. white pepper, freshly ground
* 2 or 3 Tbsp. red pickled ginger for garnish

1. To make the 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.
2. To prepare the fillet, mix the paprika, cayenne powder, red chile powder and white pepper together on a plate and dredge the tuna fillet on all sides. Heat a lightly oiled cast-iron skillet and sear the fillet over high heat to desired doneness (about 30 sec. per side for rare, to 1 min. per side for medium-rare).
3. Cut into 16 thin slices. For each serving, arrange 4 slices of the tuna on plate; add the Soy-Mustard Sauce on the side or over top of slices. Garnish with a small mound of red pickled ginger.

* Recipe Courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture.

Calories: 158;   Calories From Fat: 8;   Total Fat: 1g;   Cholesterol: 26mg;   Total Carbs: 13g;   Protein: 16g;