Roy Yamaguchi’s Blackened Ahi Recipe

Season the Ahi

Rub the ahi tuna steaks with blackening seasoning evenly on both sides.

Heat the Oil

In a skillet over medium-high heat, add olive oil until hot.

Cook the Ahi

Place seasoned ahi steaks in the skillet and cook for about 2-3 minutes on each side, or until blackened and cooked to your preferred doneness.

Rest

Remove from heat and allow to rest while preparing the other components.

Cook the Soba

Bring a pot of water to boil and cook soba noodles according to package instructions, usually about 4-5 minutes.

Chill the Noodles

Drain noodles and immediately transfer to a bowl of ice water to stop cooking. Once chilled, drain again and set aside.

Melt the Butter

In a small saucepan, melt unsalted butter over low heat.

Combine Ingredients

Whisk in soy sauce, Dijon mustard, and sriracha until well combined. Keep warm.

Blend Nori

In a blender, combine nori sheets and water. Blend until smooth. Set aside.

Slice Cucumber

Thinly slice the cucumber and place in a bowl.

Mix the Dressing

In a separate bowl, mix rice vinegar, sugar, and salt until dissolved. Pour over cucumbers and let marinate for 15 minutes.

Plate the Components

On each plate, place a serving of chilled soba noodles, top with blackened ahi, drizzle with spicy soy mustard butter sauce, add a dollop of nori puree, and garnish with cucumber namasu.