Sesame Crusted Ahi Tuna & Wasabi Beurre Blanc
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 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | piece |
ahi tuna loin
|
*
|
| 2 | tablespoons |
sesame seeds
black |
|
| 2 | tablespoons |
sesame seeds
|
*
|
| 2 | tablespoons |
shallots
chopped |
|
| 1 | Sprig |
thyme
fresh |
*
|
| ½ | tablespoon |
black pepper
cracked |
|
| 1 | each |
bay leaves
|
*
|
| ½ | cup |
white wine
|
*
|
| ¼ | cup |
heavy whipping cream
|
|
| 1 | stick |
butter
cut into small pieces, at room temp |
|
| 1 | tablespoon |
wasabi powder
diluted with tablespoon rice vinegar |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | piece |
ahi tuna loin
|
*
|
| 3E+1 | ml |
sesame seeds
black |
|
| 3E+1 | ml |
sesame seeds
|
*
|
| 3E+1 | ml |
shallots
chopped |
|
| 1 | Sprig |
thyme
fresh |
*
|
| 7.5 | ml |
black pepper
cracked |
|
| 1 | each |
bay leaves
|
*
|
| 118 | ml |
white wine
|
*
|
| 59 | ml |
heavy whipping cream
|
|
| 113 | g |
butter
cut into small pieces, at room temp |
|
| 15 | ml |
wasabi powder
diluted with tablespoon rice vinegar |
* |
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.
