Roy's Blackened Ahi Quick Version

Roy's Blackened Ahi Quick Version: This is an abbreviated version of Roy Yamaguchi's signature recipe. The fresh ahi steaks are coated in a blackened seasoning mixture, lightly seared and served with a soy mustard sauce.
Recipe By: Chef Roy
  • Prep10 min |
  • Total15 min |
  • Serves 4



Soy Mustard Sauce

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.

Blackening Seasoning

Mix all of the blackening spice ingredients together on a plate.

The Ahi

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.

Serve the ahi on warmed plates drizzled with the soy mustard sauce and brown rice.

Roy's Blackened Ahi Quick Version

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