Roy's Blackened Island Ahi
Ahi - is the special raw cut of tuna.
Twenty-two years ago, in the very earliest days of Roy's, the Blackened Ahi Tuna was already on its way to becoming a favorite. It was the first dish Roy Yamaguchi put on the menu, and it helped set the tone for the East-meets-West aesthetic that Roy?s would later become world famous for.
Since then, the Blackened Ahi Tuna has spent its fair share of time in the limelight. It's been featured in Bon App'tit and Gourmet Magazine, and was one of the dishes Executive Chef Gordon Hopkins prepared for then-President Bill Clinton. The President ate it onboard Air Force One, but not before his Secret Service had to taste it. In the end, everyone discovered what our Ohana have known all along - that the extraordinary flavors of this Roy's menu staple are truly unforgettable.
4 Ahi, 7 oz. Block Cut
1/4 cup Blackening Seasoning
1 cup Soy Mustard Sauce
3/4 cup Beurre Blanc
1 oz. Olive Oil
1/2 cup Steamed Rice
1 Baby Bok Choy, 1/2 cut, blanched
2-3 tbsp. Pickled Pink Ginger
1 oz. Daikon Sprouts
1/2 tsp. Black Sesame Seeds, toasted
4 1/2 cups Dry White Wine
2 tsp. White Vinegar
1 tsp. Lemon Juice, squeezed
1 tsp. Shallots, minced
2 tbsp. Heavy Cream
1/2 cup Unsalted Butter, chopped
1/4 tsp. Kosher Salt
Combine the wine, vinegar, lemon juice, and shallot in a heavy stainless-steel saucepan. Bring to a boil over medium-high heat and cook to reduce the liquid until it becomes syrupy. Add the butter, stirring slowly; do not whisk. Take care not to let the mixture boil, or it will separate. When the butter is incorporated, season with salt and pepper to taste, and strain through a fine-mesh sieve into the top of a doubler. Keep warm over barely simmering water.
HOT SOY MUSTARD SAUCE:
1/2 cup Coleman's Mustard Powder
2 oz. Hot Water
2 oz. Rice Wine Vinegar
1/2 cup Soy Sauce (you can use less)
To prepare the soy mustard sauce, mix the Coleman's mustard and hot water in a bowl to form a paste. Let sit for a few minutes to allow the flavor and heat to develop. Add the vinegar and soy sauce, mix together, and pass through a fine-mesh sieve into a bowl. Cover and refrigerate for at least 1 hour to allow the flavors to develop.
3 tbsp. Paprika
1 tsp. Cayenne Pepper
1 tsp. Chili Powder
1/2 tsp. Ground White Pepper
Mix all of the blackening spice ingredients together on a plate. Dredge the ahi in the spice mixture on top and bottom. Heat the olive oil in a nonstick skillet over high heat and sear the ahi for 15 to 30 seconds on top and bottom for rare, 1 minute on each side for medium-rare, or to the desired doneness. Remove the ahi and hold until plating.
2 cups Japanese Short Grain Rice
2 cups Water
Put the rice in a fine-mesh sieve and rinse under cold running water several times, until the water runs clear. Drain the rice, in a rice cooker, place the rice in the cooker, add water to the 2 cup mark, cover, and turn the cooker on.
For each serving, arrange the steamed rice in the center of the plate with a ring mold or you can freeform the mound. Wrap the blanched baby bok choy around the rice. Place the ahi on top of the rice and baby bok choy. Spoon or drizzle the beurre blanc and the hot soy mustard sauce around the tuna.
Arrange a small mound of the pickled pink ginger on top of the ahi and then place daikon sprouts on top of pickled pink ginger. Sprinkle the sesame seeds over the hot soy mustard sauce and beurre blanc.
Submitted by Darin from Hawaii
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