Roy Yamaguchi’s Blackened Ahi Recipe

Cucumber Preparation

Julienne the cucumber and place in a bowl.

In a separate bowl, mix rice vinegar, sugar, and salt until dissolved. Pour over the cucumbers and let marinate for 20 minutes.

Cook soba noodles according to package instructions. Drain and rinse under cold water. Set aside.

Pat the Ahi tuna steaks dry and coat with blackening seasoning on both sides.

Heat a skillet over high heat and add 2 tablespoons of butter. Place the Ahi steaks in the skillet and cook for about 2-3 minutes on each side until blackened and medium-rare. Remove from skillet and let rest.

In the same skillet, lower the heat and add remaining butter, soy sauce, and mustard. Stir until combined and slightly thickened.

In a blender, combine nori sheets and water. Blend until smooth to create the nori puree.

On each plate, place a serving of chilled soba noodles, top with sliced Ahi steak, drizzle with the spicy soy mustard butter sauce, and garnish with cucumber namasu and a dollop of nori puree.