Blackened Yellowfin Tuna w/ Soy-Mustard Sauce

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Yellowfin Tuna Recipes by Cousin Donnie

Preparation time:
Cooking time:

Difficulty: Easy - for beginners
Serves: 4


1/2 cup Coleman’s mustard powder
2 tablespoons hot water
2 tablespoons unseasoned rice vinegar
1/2 cup soy sauce
1 8-ounce yellowfin tuna fillet, 2 inches thick and 5 inches long
1 1/2 tablespoons Paprika
1/2 tablespoon Cayenne Powder
1/2 tablespoon Pure Red Chile Powder
1/2 teaspoon White Pepper, freshly ground
2 or 3 tablespoons Red Pickled Ginger for garnish


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.


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