Monday, October 12, 2009

Seared Tuna with Wasabi-Butter Sauce

I know, I know. It's been FOREVER since I've posted anything over here. I seriously don't know where the time goes. But anyway, let's get back into it. Jim made this dinner and O.M.G. So good!! He also brought me was a good day.

2 tbsp. white wine vinegar - we didn't have any so used rice wine vinegar instead
10 oz. white wine
1/4 cup minced shallots
1 tbsp. wasabi paste, or to taste (Jim ended up adding a little more)
1 tbsp. soy sauce
1 cup unsalted butter, cubed
salt and black pepper to taste
1 tbsp. olive oil, or as needed
1 cup chopped cilantro leaves
6 (6 oz.) fresh tuna steaks, 1 inch thick - we only had two steaks

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.

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