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Black and Blue Ahi Sashimi
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Recipe Information
Source:
Nick's Fishmarket, Chicago, Illinois

Serves/Makes:1 Appetizer

Ingredients
  • Ahi:
  • 2 oz (56 grm). Yellow Fin Tuna - cut in blocks
  • Spices:
  • 1/2 tbsp (7 ml) cumin
  • 1 tbsp (15 ml) oregano
  • 1 tbsp (15 ml) thyme
  • 1 tbsp (15 ml) dry mustard
  • 1 tbsp (15 ml) cayenne pepper
  • 1 tbsp (15 ml) black pepper
  • 1 tbsp (15 ml) paprika
  • Mustard Sauce:
  • 6 oz (168 grm). Grey Poupon Mustard
  • 3/4 cup (175 ml) lite soy sauce
  • 1/4 tbsp (4 ml) dry mustard
  • Vegetables:
  • 1 medium green bell pepper, julienned
  • 1 medium red bell pepper, julienned
  • 1/2 medium spanish onion, sliced thin
  • 1 tsp (5 ml) oregano
  • 1/2 tsp (2 ml) white pepper
  • 1/2 tsp (2 ml) salt
  • 3 tbsp (45 ml) olive oil
Preparation
  • Mustard Sauce:
  • Mix all the ingredients in a bowl, then transfer to a bottle and shake well.
  • Vegetables:
  • Heat olive oil in saucepan, combine all ingredients, and saute for one to two minutes.
  • Dish:
  • Mix spices together, then season the tuna with them on all sides.
  • Sear tuna on all sides in a pre-heated hot pan with 4 tbsp (60 ml) of olive oil.
  • Slice the cooked tuna into 1/4 inch thick slices.
  • Place the sliced tuna on a dinner plate, spreading the tuna from one end of the plate to the other. Place cooked vegetables next to the tuna, and the mustard sauce in the corner.
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