Foodie Friday: Seared Tuna with Wasabi Butter Emulsion

Ingredients

  • 2 tablespoons white wine vinegar
  • 10 fluid ounces white wine
  • 1/4 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

Directions

  1. 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.
  2. 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.
  3. 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.

Leave me a comment! (I love them!)

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s