Seared Tuna with Wasabi-Butter Sauce

Seared Tuna with Wasabi-Butter Sauce

173
DARLA 5

"I've had the seared tuna in nice restaurants, but this is better than all of them. One tablespoon of wasabi sounds like a lot of heat, but somehow this cooking method mellows it to almost nothing, just leaves the flavor. Really really great."

Ingredients

40 m {{adjustedServings}} servings 533 cals
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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 533 kcal
  • 27%
  • Fat:
  • 34.6 g
  • 53%
  • Carbs:
  • 4.5g
  • 1%
  • Protein:
  • 40.7 g
  • 81%
  • Cholesterol:
  • 158 mg
  • 53%
  • Sodium:
  • 342 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. Combine the white wine vinegar, white wine and shallots in a small saucepan over medium heat. Simmer until the liquid is reduced to about 2 tablespoons. Strain out shallot and discard, return liquid to the pan.
  2. Stir the wasabi and soy sauce into the reduction in the pan. Over low heat, gradually whisk in butter one cube at a time allowing the mixture to emulsify. Be careful not to let the mixture boil. When all of the butter has been incorporated, stir in cilantro, and remove from heat. Pour into a small bowl, and set aside.
  3. Heat a large skillet over medium-high heat. Brush tuna steaks with olive oil, and season with salt and pepper. Place in the hot skillet, and sear for 3 to 5 minutes on each side. Be careful not to overcook, this fish should be served still a little pink in the center. Serve with sauce.
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Reviews

173
  1. 229 Ratings

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This simple-to-make recipe is guaranteed to bring you compliments- I would give it many more stars if I could. This creamy sauce is worth every bit of exercise you might feel compelled to do-- ...

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...

What you want here is the sauce, as it's more delectably remarkable and delicious beyond any I have EVER encountered!! Use yellowfin or ahi/sushi grade tuna, thickly sliced. If you don't marin...