This should be one of the easiest and yummiest way to cook tuna. The beurre blanc was creamy and rich, wasabi added a bit zing. We didn’t have cream, so just used milk instead, which was rich enough to our taste, and it worked deliciously with tuna. Sesame seeds added a bit crunch and nice nuttiness. The salmon was cooked to perfection, seared on both sides, and still moist on the inside. A very impressive dish.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minIngredients
Directions
Season tuna with salt and pepper on each side.
Combine black and white sesame seeds and roll tuna in mixture.
Set aside. In a saucepan simmer shallots, thyme, pepper, bay leaf and white wine.
Reduce slowly until dry. Add heavy cream and bring to a boil.
Slowly whisk in butter, one piece at a time.
Season with salt and pepper, strain, and keep beurre blanc warm.
In a large skillet sear tuna, lightly brushed with olive oil, for 2 minutes on each side.
Slice into 12 medallions.
Serve immediately on serving plates. Drizzle with beurre blanc and wasabi mixed with the rice vinegar.
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