Ingredients

4 oz ahi tuna filet
1 tsp blackening seasoning
½ oz canola oil
1 oz pickled ginger
4 sprigs cilantro
½ lemon, for garnish

Mustard Sauce Ingredients:
½ cup Coleman’s dry mustard
¼ cup Dijon mustard
1 cup soy sauce
6 oz beer, Budweiser preferred

Directions

Pour 1 tsp blackening seasoning into a shallow dish. Press the 4 oz Ahi tuna filet into the seasoning, coating all sides evenly.

Add ½ oz canola oil to a hot cast iron skillet or broiler-safe pan. Heat until shimmering.

Place the tuna in the pan and sear 5–10 seconds per side, cooking all four edges. Keep the center rare.

Transfer to a cutting board. Score lengthwise in the center and halfway between center and ends. Cut into eight even slices.

Arrange cucumber salad on one side of a long platter. Top with p1 oz pickled ginger and 4 sprigs cilantro. Shingle tuna slices beside the salad, leaving space for mustard sauce. Add a ½ lemon and serve immediately.

How To Make Mustard Sauce:
Mix ½ cup Coleman’s dry mustard and ¼ cup Dijon mustard in a bowl until smooth.

Slowly add 1 cup soy sauce while whisking until fully incorporated.

Whisk in 6 oz beer gradually until sauce is smooth. Refrigerate until serving.