Sesame crusted ahi tuna and wasabi beurre blanc
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Piece sushi grade tuna loin (about 1 pound, cleaned) | |
| 2 | tablespoons | Black sesame seeds |
| 2 | tablespoons | White sesame seeds |
| 2 | tablespoons | Chopped shallots |
| 1 | Sprig fresh thyme | |
| ½ | tablespoon | Cracked black pepper |
| 1 | Bay leaf | |
| ½ | cup | White wine |
| ¼ | cup | Heavy cream |
| 1 | Stick butter (cut into small pieces, at room temperature) | |
| 1 | tablespoon | Wasabi paste, diluted with: |
| ½ | 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. 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