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My review
Seared Tuna with Wasabi-Butter Sauce
DARLA
"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."
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Ingredients
40 m servings 533 calsOriginal recipe yields 6 servings (6 Servings)
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Directions
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- 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.
- 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.
- 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.
Nutrition Facts
Per Serving: 533 calories; 34.6 g fat; 4.5 g carbohydrates; 40.7 g protein; 158 mg cholesterol; 278 mg sodium. Full nutrition
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Reviews
Read all reviews 192252 Ratings
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Most helpful positive review
4/21/2004
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-- ...
Most helpful critical review
3/15/2004
It's a nice sauce for the tuna, but I found it disproportionately high in fat/calories for the flavor. Another general tip: let yellowfin warm up to room temperature before you sear. You want ...
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4/21/2004
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-- ...
12/7/2007
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...
7/21/2007
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...
7/10/2005
There is a restaurant near us that serves seared Ahi tuna with wasabi butter and a pineapple chutney that I absolutely love. This recipe means I can make it myself too! The sweetness of the pine...
3/5/2008
We loved this!!! The sauce is definitely the time-consuming part, it probably took me 45 minutes to make. I read all the reviews and took the consistent suggestions of doubling the wasabi and ...
4/27/2005
This is one of the best recipes for seared ahi tuna. If you're watching fat and calories you can reduce the amount of sauce you put on the tuna or reduce the amount of butter as I did and it ...
1/10/2008
Highly reccomended recipe. I used low sodium soy sauce, margarine, 2 tablespoons of wasabi, and an extra dash of soy sauce, onion instead of shallot. Also I used plain white vinegar. It turned ...
6/18/2007
Served this as an appy for our Father's Day celebration. For our tastes, the sauce needed a bit more wasabi, but it was still very good. If you've never made tuna before, please don't go by the ...
3/14/2009
Excellent! I had dry powdered Wasabi and used same measure and it was fine. This is dinner party caliber good eats.