http://leitesculinaria.com/1779/recipes-blackened-ahi-tuna-soy-mustard-sauce.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Sat, 11 Feb 2012 22:52:37 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://leitesculinaria.com/1779/recipes-blackened-ahi-tuna-soy-mustard-sauce.html#comment-6239 Testers' Choice Mon, 18 Apr 2005 19:30:37 +0000 http://leitesculinaria.com/wordpress/?p=1779#comment-6239 [Linda Linden] I thought that this recipe was delicious. The tuna was very flavorful and the sauces complemented each other very well. Though it seemed like there were a lot of steps, they were relatively simple and the dish was easy to prepare. I made the Soy-Mustard Sauce and the blackening spice ahead of time and made the beurre blanc through adding the cream. Just before I blackened the ahi, I finished off the beurre blanc and kept it warm. [Linda Linden] I thought that this recipe was delicious. The tuna was very flavorful and the sauces complemented each other very well. Though it seemed like there were a lot of steps, they were relatively simple and the dish was easy to prepare. I made the Soy-Mustard Sauce and the blackening spice ahead of time and made the beurre blanc through adding the cream. Just before I blackened the ahi, I finished off the beurre blanc and kept it warm.

]]> http://leitesculinaria.com/1779/recipes-blackened-ahi-tuna-soy-mustard-sauce.html#comment-6238 Testers' Choice Mon, 18 Apr 2005 19:29:41 +0000 http://leitesculinaria.com/wordpress/?p=1779#comment-6238 [Eydie Desser] Absolutely wonderful. The heat from the mustard sauce, combined with the sweetness and velvety texture of the beurre blanc, just sang with the seared tuna. The only issue with serving this dish is that if guests doesn't like spicy food, then they won't like this dish. I thought it had just the right amount of spice. Loved it. [Eydie Desser] Absolutely wonderful. The heat from the mustard sauce, combined with the sweetness and velvety texture of the beurre blanc, just sang with the seared tuna. The only issue with serving this dish is that if guests doesn’t like spicy food, then they won’t like this dish. I thought it had just the right amount of spice. Loved it.

]]> http://leitesculinaria.com/1779/recipes-blackened-ahi-tuna-soy-mustard-sauce.html#comment-6237 Testers' Choice Mon, 18 Apr 2005 19:28:53 +0000 http://leitesculinaria.com/wordpress/?p=1779#comment-6237 [Elie Nassar] The spices on the outside charred lightly and formed a wonderful crust. When I sliced the tuna it looked beautiful, with a lovely deep-red interior. The flavor was spicy, sharp, and went perfectly with the beurre blanc. By the way, the beurre blanc, sometimes a tricky sauce to master, came out great by following the recipe and complemented the sharp tuna steak and pungent mustard sauce. It also remained stable for more than 30 minutes on top of a double broiler, with no curdling. However, like all fresh tuna dishes, this is not a dish for well-done lovers; it has to be rare or the spices will burn and the tuna will dry out and money will be wasted. [Elie Nassar] The spices on the outside charred lightly and formed a wonderful crust. When I sliced the tuna it looked beautiful, with a lovely deep-red interior. The flavor was spicy, sharp, and went perfectly with the beurre blanc. By the way, the beurre blanc, sometimes a tricky sauce to master, came out great by following the recipe and complemented the sharp tuna steak and pungent mustard sauce. It also remained stable for more than 30 minutes on top of a double broiler, with no curdling. However, like all fresh tuna dishes, this is not a dish for well-done lovers; it has to be rare or the spices will burn and the tuna will dry out and money will be wasted.

]]> http://leitesculinaria.com/1779/recipes-blackened-ahi-tuna-soy-mustard-sauce.html#comment-6236 Testers' Choice Mon, 18 Apr 2005 19:28:06 +0000 http://leitesculinaria.com/wordpress/?p=1779#comment-6236 [Roy Ormston] This recipe is a keeper. I think the minimal amount of effort, in comparison to the spectacular outcome, makes this perhaps one of the best meals I've ever made. By the way, I served this as an entrée, as there were only two of us to share the four portions. I'm not a big fan of searing meats with olive oil at high heat. I tried it, and it did smoke a little. But it was so quick—a minute a side—that it worked better than I thought it would. [Roy Ormston] This recipe is a keeper. I think the minimal amount of effort, in comparison to the spectacular outcome, makes this perhaps one of the best meals I’ve ever made. By the way, I served this as an entrée, as there were only two of us to share the four portions. I’m not a big fan of searing meats with olive oil at high heat. I tried it, and it did smoke a little. But it was so quick—a minute a side—that it worked better than I thought it would.

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