Description
I’ve had the seared tuna in nice restaurants, but this is better than all of them. One tablespoon of wasabi sounds like a lot of heat, but somehow this cooking method mellows it to almost nothing, just leaves the flavor. Really really great.
Ingredients
- 2 tablespoons white wine vinegar
- 10 fluid ounces white wine
- ΒΌ cup minced shallots
- 1 tablespoon wasabi paste, or to taste
- 1 tablespoon soy sauce
- 1 cup unsalted butter, cubed
- salt and black pepper to taste
- 1 tablespoon olive oil, or as needed
- 1 cup chopped cilantro leaves
- 6 (6 ounce) fresh tuna steaks, 1 inch thick
Instructions
- Combine the white wine vinegar
- white wine and shallots in a small saucepan over medium heat. Simmer until the liquid is reduced to about 2 tablespoons. Strain out shallot and discard
- return liquid to the pan.
- Stir the wasabi and soy sauce into the reduction in the pan. Over low heat
- gradually whisk in butter one cube at a time allowing the mixture to emulsify. Be careful not to let the mixture boil. When all of the butter has been incorporated
- stir in cilantro
- and remove from heat. Pour into a small bowl
- and set aside.
- Heat a large skillet over medium-high heat. Brush tuna steaks with olive oil
- and season with salt and pepper. Place in the hot skillet
- and sear for 3 to 5 minutes on each side. Be careful not to overcook
- this fish should be served still a little pink in the center. Serve with sauce.
Prep Time: 5 mins
Cook Time: 35 mins
Total Time: 40 mins
Servings: 6