• 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.