Seared Tuna with Wasabi-Butter Sauce
I liked this recipe so much that I created an account on the site just to write this :).
I cut an 8oz tuna steak lengthwise for a 4oz serving for my wife and I. After coating each in olive oil and salt/pepper, I seared it on the stove, watching the middle of each half to where I had just the perfect sear:raw ratio. For presentation, I cut each fillet into several thin (about 1/8 inch thick) medallions on the plate, and fanned them out.
For the sauce, I haven't been happy with the wine, so I substituted apple juice in for it instead. I still put the white wine vinegar in it, however. Apple juice instead of wine might not sound that great, but when you reduce it down far enough with the vinegar and onions, you get a delious, syrupy base.
I only used 1 stick of butter, and I think it was perfect that way. I stuck with the recipe on the 1tbs of soy and wasabi, and was very happy with the result. Even though the "heat" pretty much cooks out, the beauty in this recipe is the taste combination.
Be very careful while the butter emulsifies. You want a good thick sauce, but it REALLY wants to boil on you. Watch the heat. This is where cooking with gas helps, because you have that instant temperature control.
Once the sauce was done, I drizzled it over the tuna medallions, and served it with rice. Fantastic.
38 users found this review helpful
Dec. 7, 2007