Instructions: For soy-mustard sauce: Mix mustard powder and hot water together into a paste. Let sit for a few minutes to allow flavor to develop. Add vinegar and soy sauce, mix together and strain through a fine sieve. Chill in refrigerator.

For beurre blanc: Combine wine, wine vinegar, lemon juice and shallot in a saucepan and bring to a boil over medium-high heat. Reduce liquid until syrupy.

Add cream and reduce by half. Turn heat to low and gradually add butter, stirring slowly (do not whisk) until incorporated. Be careful not to let mixture boil, or it will break and separate. Season with salt and pepper, and strain through a fine sieve. Transfer to a double boiler and keep warm.

For blackening spice: Mix all spices together on a plate, and dredge ahi on all sides. Heat a lightly oiled cast-iron skillet and sear ahi over high heat to desired doneness (about 15 seconds per side for rare, to 1 minute per side for medium-rare). Cut into 16 thin slices.

To serve: For each serving, arrange 4 slices ahi in a pinwheel or cross shape on the plate. Ladle a little soy-mustard sauce in two opposing quadrants between the tuna, and ladle beurre blanc in other two quadrants. To garnish, put a small mound of pickled ginger on beurre blanc on either side; sprinkle sesame seeds over soy-mustard sauce. Arrange spice sprouts, bell pepper and cucumber at the center of this pinwheel.

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