Seared Tuna with Wasabi-Butter Sauce

Recipe View 12 mins Begin by creating the wasabi-butter reduction. In a small saucepan, combine the white wine vinegar, white wine, and minced shallots. Place over medium heat and simmer gently until the liquid reduces to approximately 2 tablespoons (about 10-15 minutes).

Recipe View 1 mins Strain the reduction through a fine-mesh sieve to remove the shallots, discarding the solids. Return the strained liquid to the saucepan.

Recipe View 6 mins Stir in the wasabi paste and soy sauce into the reduction. Reduce the heat to low. Gradually whisk in the cold, cubed butter, one cube at a time, ensuring each cube is fully emulsified before adding the next. The sauce should be smooth, creamy, and avoid boiling (about 5-7 minutes).

Recipe View 1 mins Once all the butter is incorporated, stir in the chopped fresh cilantro. Remove the pan from the heat and transfer the sauce to a small bowl. Set aside to keep warm.

Recipe View 1 mins Prepare the tuna steaks by lightly brushing both sides with olive oil. Season generously with sea salt and freshly ground black pepper.

Recipe View 2 mins Heat a large, heavy-bottomed skillet (cast iron is ideal) over medium-high heat until it is very hot (about 2-3 minutes).

Recipe View 4 mins Carefully place the seasoned tuna steaks into the hot skillet. Sear for 3 to 5 minutes per side, depending on your desired level of doneness. For a perfect sear, aim for a slightly pink center. Avoid overcooking the tuna; it should remain tender and moist.

Recipe View 1 mins Serve the seared tuna steaks immediately, drizzled generously with the prepared wasabi-butter sauce. Garnish with extra cilantro if desired. Enjoy!