Yes, We Cook!

Work and life has kept me from cooking the last week or so.  I’ve been flat out drained, so I took a day off today to recharge.  One activity to help my reach my goal was trying a new dish… just throwing something together… the result is the Wasabi-Butter Seared Tuna below.

Needed:

2 tbsp freshly milled peppercorn

3 tbsp sesame seeds

1 stick of butter

1 cup of white wine

2 tbsp white wine vinegar

2 tbsp soy sauce

1 tbsp, 1 tsp wasabi paste

2 6 oz tuna steaks

Recipe for the sauce

1. Over medium-high heat reduce the white wine and white wine vinegar to roughly 20% of the original volume.  This should not take long, between 5 to 10 minutes.

2. Reduce heat to low and stir in your soy sauce and wasabi paste. Continue to stir until the wasabi is fully mixed into the liquid.

3. Add butter in 1/8th sections until the entire stick is used. Make sure to do this slowly as too much butter too fast will make the sauce thin/break apart

Quick note: As you are making the sauce make sure to continuously stir to avoid burning. Once all the butter is into the sauce remove from the heat and set aside.

For the fish

1) Mix the peppercorn and sesame seeds in a bowl. Toss your tuna to cover.

2) Sear the tuna over a medium heat, roughly 2 minutes on each side.  If needed splash with a little water (about a tsp) if needed to help along the searing.

3) Plate, cover with sauce and enjoy!

Wasabi Butter Tuna

I decided to plate over asparagus and top off with edible flowers.  A wonderful dish for seafood lovers. The sauce had enough kick but not overwhelming.  Obviously you can make it to your desired taste…  Good stuff!

Related posts:

1. Peppercorn and Sesame Seed Crusted Ahi Tuna
2. Tuna Cakes with Cucumber Yogurt Sauce
3. Bison Ribeye over Root Vegetables with Honey Butter Sauce
4. Seared Tilapia with Lemon-Tarragon Sauce and Spinach Orzo
5. Indian Butter Chicken Over Basmati Rice

Tags: Butter, Seafood, Tuna, Wasabi

This entry was posted on Friday, January 29th, 2010 at 7:21 pm and is filed under Tuna. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.