Seared Tuna in Wasabi Sauce
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This tuna is seared but not cooked all the way through. Use sushi quality tuna because you'll want to leave the center very rare.
Ingredients
- 6 6-ounce/180 g tuna steaks
- 1 1/4 cup/300 mL white wine
- 1 cup/120 mL cilantro leaves
- 1 cup/120 mL unsalted butter
- 1/4 cup/60 mL shallots, minced
- 2 tablespoons/30 mL white wine vinegar
- 1 tablespoon/15 mL wasabi paste
- 1 tablespoon/15 mL soy sauce
- 1 tablespoon/15 mL olive oil
- 1/2 teaspoon/2.5 mL sea salt
- 1/2 teaspoon/2.5 mL of white pepper
Steps to Make It
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Combine wine, white wine vinegar, and shallots in a saucepan over medium heat. Simmer to reduce to about 2 tablespoons/30 mL. Strain out the shallots and discard.
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Add wasabi and soy sauce to mixture and reduce the heat. Slowly add butter while stirring until completely mixed. Stir in cilantro and remove from heat. Set aside.
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Preheat grill as hot as you can get it. You really need a lot of heat for this one. Brush tuna steaks with olive oil. Season with salt and white pepper and place onto the grill.
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Grill for 90 seconds then turn and continue grilling for 90 seconds more. If you just want the tuna seared remove from grill now. Otherwise, continue grilling for 1 minute on each side again.
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Serve topped with sauce.