How to make ROY'S RESTAURANT'S | Signature Blackened Ahi Tuna | Hawaiian Fusion

ahi tuna steaks

🥗Healthier: swordfish

💰Cheaper: tilapia

Swordfish is a lean alternative, while tilapia is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is cost-effective.

Start by making the soy mustard sauce. Combine 0.25 cup of Coleman's dry mustard powder with 2 tbsp of hot water and stir until it forms a paste.

Add 2 tbsp of rice vinegar and 0.25 cup of premium soy sauce to the paste and mix until smooth. If lumps remain, shake in a tightly sealed container.

Refrigerate the soy mustard sauce for 1 hour to develop flavors.

Next, prepare the burblanc sauce. Mince 1 tbsp of shallot and place it in a small saucepan.

Add 0.5 cup of dry white wine, 2 tsp of white wine vinegar, and 1 tsp of freshly squeezed lemon juice to the saucepan with the shallot.

Bring the mixture to a boil over medium-high heat.

Once boiling, add 2 tbsp of heavy whipping cream and reduce the heat to low.

Slowly whisk in 0.5 cup of cold, cubed unsalted butter until melted. Add 0.25 tsp of kosher salt and a dash of ground white pepper.

Stir until the sauce reduces by half, keeping the heat low to prevent separation. Keep warm on the stovetop while preparing the tuna.

For the blackening spice, combine 1.5 tbsp of paprika, 0.5 tbsp of cayenne pepper, 0.5 tbsp of chili powder, and 0.25 tbsp of ground white pepper in a bowl.

Coat the 4 oz ahi tuna steaks completely in the spice mixture, including the sides.

In a non-stick skillet, heat 2 tbsp of olive oil over high heat.

Sear each piece of tuna for 15 to 30 seconds on each side for rare, or 1 minute on each side for medium rare. Do not overcook.

Remove the seared tuna and set aside. If needed, add more olive oil and heat before searing the second piece.

Slice the tuna very thinly and plate it. Drizzle with burblanc sauce and soy mustard sauce.

Garnish the plate with pickled ginger, black sesame seeds, and wakame salad.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens