Commissioner Adam H. Putnam


Blackened Yellowfin Tuna With Soy-Mustard Sauce

Blackened Yellowfin Tuna With Soy-Mustard Sauce



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. 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 seconds per side for rare, to 1 minute per side for medium-rare). 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 put a small mound of red pickled ginger. 


4 servings

Nutritional Value Per Serving

Calories 158, Calories From Fat 8, Total Fat 1g, Saturated Fat 0.19g, Trans Fatty Acid 0g, Cholesterol 26mg, Total Carbohydrates 13g, Protein 16g, Omega 3 Fatty Acid 0g

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