Sesame crusted ahi tuna and wasabi beurre blanc

Yield: 1 Servings

Measure Ingredient
1 \N Piece sushi grade tuna loin (about 1 pound, cleaned)
2 tablespoons Black sesame seeds
2 tablespoons White sesame seeds
2 tablespoons Chopped shallots
1 \N Sprig fresh thyme
½ tablespoon Cracked black pepper
1 \N Bay leaf
½ cup White wine
¼ cup Heavy cream
1 \N Stick butter (cut into small pieces, at room temperature)
1 tablespoon Wasabi paste, diluted with:
½ tablespoon Rice vinegar

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. Yield: 4 servings

Recipe by: CHEF DU JOUR PHILIPPE CHIN SHOW #DJ9347 Posted to MC-Recipe Digest V1 #632 by "Ed Bauman" <BIRCHCREEK@...> on May 31, 97

Similar recipes