1/2 c. Coleman's mustard powder 2 Tbsp. hot water 2 Tbsp. unseasoned rice vinegar 1/2 c. soy sauce 1( 8-oz.) yellowfin tuna fillet, 2 in. thick, 5 in. long 1-1/2 Tbsp. paprika 1/2 Tbsp. cayenne powder 1/2 Tbsp. pure red chile powder 1/2 tsp. white pepper, freshly ground 2 or 3 Tbsp. red pickled ginger for garnish
What to do:
1. 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. 2. 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 sec. per side for rare, to 1 min. per side for medium-rare). 3. 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 a small mound of red pickled ginger.
* Recipe Courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture.
