Pictured here is everything you'll need. Some fresh tuna (preferably ahi sushi grade), shallots, vinegar, butter, cream, mustard powder, white wine, soy sauce, kosher salt, pea sprouts (or, if you prefer, shredded napa cabbage) and furikake (a Japanese condiment).
The recipe starts with a simple buerre blanc. This white wine and butter sauce is fundamental to French cooking and is incredibly versatile. To begin, you put some wine and shallots into a sauce pan.
Put the range on medium-high heat.
For a little extra flavor, toss in a bay leaf...
...and a few whole peppercorns. Let that all reduce for a while.
While that reduces, you can get started on your mustard sauce. Put a cup of mustard powder in medium sized bowl.
Gradually add about 3 tbsp of water, gradually whisking it in. Keep mixing until it has a pasty consistency.
By now, the wine and shallots should be sufficiently reduced. Most of the liquid should be absorbed.
Add to that reduction about a 1/4 cup of cream. Stir it all together and let it reduce once again.
Now you can revisit the mustard sauce. This time start whisking in a 1/4 cup of rice wine vinegar.
This will start turning the pasty consistency to something a little more smooth and creamy texture.
Then pour in about 2 tbsp of soy sauce. Mix it all together, and you're mustard sauce is complete. Set it aside and head back to your buerre blanc.
It should look like this by now and should have a sticky, clingy consistency.
Then you can add the unsalted butter.
Gently whisk the butter in.
Integrate all of the contents.
The final result should look something like this.
Add a little salt to taste.
Pour it through a sieve to separate the sauce from the solids. Then, set your buerre blanc aside on a bain-marie, or double boiler.
Now it's time to cook the tuna. Unless you want to serve crushed and mangled cuts of fish, a sharp knife is essential.
How you slice the tuna is also important. Use the "eye", that circular part of the grain to guide you.
Slice it like so...
...and then like so.
When you're done, you should have six beautiful pieces of tuna that look like this.
Season each piece of tuna on all sides with kosher salt and ground pepper.
Scatter a pile of blackening spices on a plate and press each piece of tuna onto it like it's a rubber stamp.
Coat only one side on each piece. They should all look something like this.
Place each piece on a sautÃ© pan or skillet blackened side down first. Let it sear for five seconds.
Then, the sear the rest of the sides for about five seconds each.
It's actually easiest to flip it with your bare hands. Just be careful. You probably don't have chef's hands.
The finished product should look like this.
Place the tuna on a cutting board, again blackened side down, and slice into uniform pieces.
Carefully flip the tuna over so the blackened side is on top. Fan it out for effect.
Then, drizzle half the plate with the mustard sauce.
Drizzle the other half with the buerre blanc.
Sprinkle it all with some furikake.
Garnish it with pea sprouts or chopped napa cabbage and top it with pickled ginger.
Serve it with chopsticks and enjoy.
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