This is absolutely heavenly. Beyond and above any world class Michelin reviews. The wasabi/ cilantro/ butter/soy sauce with reduced wine/vinegar/shallot essence is so very awesome! I sometimes replace wasabi with horse radish to give it a milder "kick". The secret truly is in the tuna itself: The more rare, the better. I encrusted the tuna with multi colored coarsely ground peppers. and put it on the hottest skillet to SEAR no more than one minute on each side. If you want the inside really really rare like sashimi, simply refrigerate the tuna steaks at around 35 degrees before transferring them to the HOTTEST skillet. Um Um, Sinfully Scrumptious!
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This is absolutely heavenly. Beyond and above any world class Michelin reviews. The wasabi/...