Seared Tuna with Wasabi-Butter Sauce

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-- count your calories elsewhere, and just enjoy this dish! Your tastebuds will thank you! My recommendations: 1) You must use a full-bodied, dry white wine, as the sauce's end result relies on that. I recommend Mersault. 2) You should dedicate 20 minutes to making the sauce. The white wine, vinegar, shallot mixture should take at least that long to reduce, as it should gently boil over medium-high heat. Don't let it boil rapidly, but don't let it just simmer either. 3) Use about half the butter called for, or use all of the butter and let the sauce reduce. Experience has taught me that this sauce is always better when it is thicker and richer. If the recommended amount of butter is used, the result is a thin, mild sauce. By reducing the butter, you'll create a denser, creamier sauce that seems more appropriate for a thick tuna steak. 4) If you take my recommendation for cutting back on the butter, realize that this will reduce the amount of sauce you make to about 3-4 adult portions. 5) Lastly, I recommend serving this with orzo, freshly sliced tomatoes, and deep fried spinach (found on allrecipes.com). The colors, textures, and flavors blend very well.

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 and salt/pepper, I seared it on the stove, watching the middle of each half to where I had just the perfect sear:raw ratio. For presentation, I cut each fillet into several thin (about 1/8 inch thick) medallions on the plate, and fanned them out. For the sauce, I haven't been happy with the wine, so I substituted apple juice in for it instead. I still put the white wine vinegar in it, however. Apple juice instead of wine might not sound that great, but when you reduce it down far enough with the vinegar and onions, you get a delious, syrupy base. I only used 1 stick of butter, and I think it was perfect that way. I stuck with the recipe on the 1tbs of soy and wasabi, and was very happy with the result. Even though the "heat" pretty much cooks out, the beauty in this recipe is the taste combination. Be very careful while the butter emulsifies. You want a good thick sauce, but it REALLY wants to boil on you. Watch the heat. This is where cooking with gas helps, because you have that instant temperature control. Once the sauce was done, I drizzled it over the tuna medallions, and served it with rice. Fantastic.

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 pineapple chutney is a perfect addition to the tuna and wasabi flavors, give it a try! Serve with jasmine rice and steamed vegetables for a plate full of heaven. This is a recipe for a good fresh pineapple chutney that I found: 2 tablespoons vegetable oil 1/2 red bell pepper finely diced 1/2 sweet onion finely diced 2 tablespoons minced fresh ginger 2 cups fresh pineapple medium diced 1/2 cup white vinegar 1/3 cup brown sugar 1 teaspoon salt In a 12" sauté pan, heat oil over medium-high heat until hot. Add red pepper and onion and sauté 5 to 7 minutes stirring constantly. Add ginger. Sauté one minute. Add pineapple, white vinegar, brown sugar and salt. Reduce heat to medium low and simmer 10-15 minutes (or until liquid is reduced by half)-remove and cool to room temperature.

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 cutting the butter in half. So glad I did because the sauce had great flavor! I could see how 1 cup of butter would be too much. I also subbed a yellow onion in place of the shallot and used a Chardonnay for the wine. I bought fresh, sushi grade tuna, wow, I will never buy the frozen yellowfin junk again. This was so rich and meaty, and not fishy at all, its like you are eating a filet mignon steak. Let the tuna steaks come to room temp. before searing, because if you do it straight out of the fridge you will end up with a cold center of the fish. I seared mine for 90 seconds a side (as per some reviews), and we all felt (me, my husband, and my brother-in-law) uncomfortable because it was still very rare. I know its sushi grade and can be eaten raw but we threw ours back on for probably an additional 90 seconds per side and that was much better. More like a medium - medium rare steak. Which this recipe calls for searing a minimum of 3 min. per side anyway, will definitely do that next time. I also coated the tuna with sesame oil instead of olive oil, felt that it would be more consistent with the other flavors. Served with asparagus sauteed in garlic and olive oil and roasted fingerling potatoes to complete the gourmet meal. We enjoyed very much a

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 is still wonderful (I reduced both the amt of butter in the recipe and the amt of sauce i put on each serving, so figure 1C = 16T. I used 3/4C (12T) or so and used about 1/8 of that sauce on each serving (equates to less than 2T butter per serving). Recipe is also very simple and quick. Why spend more time on a more complex recipe that doesn't taste as good? Seared tuna can be somewhat sweet in flavor on its own and many recipes over enhance this. If I could give this more stars I would.

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 out sooooo delicous. I only needed to sear my tuna for about 1 minute each side. This dish is served best when the tuna is RARE on the inside and seared on the outside.

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 photo of this recipe. If you're tuna looks like that, it's way overcooked and will be extremely dry. It'll make good tuna salad, but cooked properly, it should be nice and pink in the center. We cooked these on the grill for about one minute on each side and even the peeps who had never experienced real tuna before became instant fans. Thanks so much Darla!

Excellent! I had dry powdered Wasabi and used same measure and it was fine. This is dinner party caliber good eats.

Best seared ahi recipe I've used to date! I dipped the top and bottom of each medallion in sesame oil, then coated in white and black sesame seeds. I seared each side about 1.5 - 2 min. For the sauce, I used 1/2 cup butter and 2 TB of wasabi. Absolutely perfect! Plated it with wild rice so I had a good excuse to eat every last drop of the sauce! Was able to reheat some leftover sauce the next day in the microwave by putting it on 30% power for 30 second increments and whisking gently in between until it was warm.

This sauce is absolutely amazing! My boyfriend said, and I quote, "I could drink this sauce". I did nothing to the tuna besides rubbing it with oil. This will be made over and over again in our house. Thank you so much for the recipe!

WOW!!My husband and I are truly fresh tuna lovers and this recipe was amazing. Definetly needed more wasabi in sauce. I did not have shallots so I used scallions. Pan searing the tuna for 90 seconds on each side was the key. You have to try this recipe.

Terrific recipe. Took other posters' advice, cut the butter and upped the wasabi. The end result was plate-lickingly good. Many thanks for the recipe - it's already been requested again!

I made this tonight and both my husband and I loved it. I followed other posts and cut the butter in half (only used about 6 tbls.) and used 2 tbs. of soy sauce. I also used a sweet white wine and the wine vinegar. I used dried cilantro, but only about 1 tsp. I served this over briefly stir fried bok choy and shitake mushrooms. I seared the tuna over high heat to a slight light pink in the center as I did not have maguro tuna, only yellowfin, which tastes a little more fatty to me. The sauce is exactly the same as that which is served a a very popular local restaurant with salmon crusted with panko bread crumbs. This is a keeper!

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 your tuna rare, not cold.

I reviewed this recipe some time ago, but I have tried a variation that is interesting and would like to share it. Rather than use the white wine vinegar, I used a larger quantity of sake that was past its prime for drinking, then simmered it long enough to reduce it appropriately. I had saved it for possible cooking, and gave it a try last night. I recommend the change. As before, I strongly recommend using sashimi grade tuna and then searing it very briefly. I use a cast iron skillet at high heat, first popping some whole black peppercorns in the oil and then adding the tuna just long enough to sear it. It's sashimi-grade tuna that I normally use for sushi, so I want to make sure that the inside is still cold--certainly not "slightly pink" or grey.

Based on the reviews I decided to try this but, in my opinion, a butter sauce does not go with seared tuna. The sauce was much too rich, and it was bland. I'm going to stick to my simple soy, ginger, wasabi, scallion dipping sauce.

This recipe is a WOW! I agree with others that a thicker sauce is preferrable. The tuna was enhanced by the amazing flavors of the sauce. My wife said to only put it on the tuna, as I had added it to the green beans. Wish I had rice pilaf to add to this mix. Next time. I followed a few of the reviewers suggestions religiously and it worked well. We have friends from the UK staying with us next Sunday and they love this type of meal. I cannot wait to make this again and again. Darla, the chef presenter, we give you hugs for presenting this recipe. We love you.

What can I say but WOW!!! This was a HUGE hit, my family LOVED it. I more than seared the tuna (we like it fully cooked) and placed it on top of a bed of brown rice. I poured the sauce over top (made exactly as called for) and it was PERFECT. Thanks so much for the fabulous recipe!

**Simmer it with the Soy Sauce and Wasabi.. it makes a huge difference on the flavor scale.

The sauce totally makes this dish. Like someone else said, the wasabi taste is definitely there, but it's not hot. I left out the cilantro because we don't like it.

The sauce is unique and delicious... people rave when I make this. I didn't have shallots but used a mild onion instead and it tasted fine. I am allergic to cilantro so left it out but still thought the sauce had an amazing flavor. Don't be worried about the wasabi - I fed it to someone who despises spicy things and he loved it. I paired this with braised bok choy -- basically briefly sauteed in butter and garlic on a high temperature so it was more wilted than cooked -- and it was fabulous. I have sometimes sprinkled the tuna steaks with colorful wasabi chickpeas that I got at the food co-op - it's a very classy presentation.

This is absolutely heavenly. Beyond and above any world class Michelin reviews. The wasabi/ cilantro/ butter/soy sauce with reduced wine/vinegar/shallot essence is so very awesome! I sometimes replace wasabi with horse radish to give it a milder "kick". The secret truly is in the tuna itself: The more rare, the better. I encrusted the tuna with multi colored coarsely ground peppers. and put it on the hottest skillet to SEAR no more than one minute on each side. If you want the inside really really rare like sashimi, simply refrigerate the tuna steaks at around 35 degrees before transferring them to the HOTTEST skillet. Um Um, Sinfully Scrumptious!

maybe I did something wrong??? Sauce was fair...kind of runny and could barely taste the wasabi.

I was a little concerned while making thsi since there was so much liquid in the pan that had to reduce to 2T. The member that posted that it will take about 20 minutes was right. It did take a while but sure enough, it eventually got there. When all was said and done, it turned out very good. I only gave it 4 stars because, believe it or not, it will need additional wasabi. The spiciness must all cook out becauese although it was good, it didn't pop with flavor. Definitely worth making again but next time I will use more wasabi and will get tuna steaks that are about 1 inch thick (mine were thicker).

The sauce is the winner here. I make seared tuna frequently. This recipe was the best. I didn't have shallots, so I used garlic and scallions. I also like seared tuna almost raw. I could not get enough of the sauce, I also put it on the side of wild rice. This sauce will go well with shrimp and other cooked fish. A definite keeper.

All I can say is WOW! This was awesome! I have never had tuna that didn't come out of a can. My hubby is not a fish person, but we decided to give it a try. I love Wasabi so I figured it was worth at least trying. This is now my all time favorite dish and my husband is not only eating fish, he is experimenting with different types of fish. Something he would have never done before this recipe. I followed the advice on the review board about cutting the butter in half. I think this was a fantastic idea as I think it makes the sauce more intensely flavored. We have had this a number of times already. Also, as the review board stated, be very careful not to let the wasibi butter sauce boil as the butter is emulisifing. I did this once, by accident, and it made a big difference in the quality of the sauce and not for the better. I have also used this sauce on lobster and it was fantastic. I just love this site.

I love this recipe. Every time I serve it I get rave reviews. The tuna is very moist, and the sauce is velvety smooth with a bit of a kick from the wasabi. Absolutely delicious. I did not alter this recipe.

Very butttery. I will not make this again.

I have made this twice... the first time I followed the recipe to a T and the sauce is absolutely delicious... but it IS very buttery.... The second time I used the same ingredients but added more wine and soy sauce and less butter and didnt waste much time whisking the butter in to make the reduction. It also was delicious, but not the same as the buttery version. I served with pea pods, these yummy little tempura veggie birds nests from trader joes, and a rice w/ veggies. the family loved it.

The best ever!!

I was scared to attempt a tuna recipe at home. Tuna is my favorite dish when out to dinner. This recipe was excellent. Tuna at home will become a norm.

Excellent flavor that doesn't overwhelm the tuna. It's also easy and doesn't take very long to pull together. I had to substitute rice wine and red wine vinegar for the listed ingredients (that's what I had on hand) and did cut the butter in half - that was plenty, but otherwise followed the recipe and was very pleased with the results. Will definately make again. Thanks!

Loved it. have used it twice, second time cut the butter a bit and added more wasabi- great for company.

I was very disappointed with this. The sauce was very sour and just plain weird; I even bought some decent wine for it. Husband scraped most of it off his piece of tuna.

Very good! I cooked the tuna all the way through, though, as we prefer fish that way. The sauce was wonderful! Thank you for a great recipe that even my two small kids liked.

This was AWESOME! Quick, easy, and my husband loved it. I will make this over and over again. I served it with asparagus (baked sprayed with olive oil and then sprinkled with pepper and sea salt) and a baked sweet potato. It was fabulous!

SO. GOOD.

One word: AMAZING! The sauce is incredible! We used chardonnay and it worked great. The only change we made was to sear the tuna on high for 1 minute on each side because we like our tuna rare. We paired the tuna with some asparagus sauteed in olive oil with chopped garlic and wasabi mashed potatoes. It was the best dinner we've had in a long time! Perfect recipe for when you want to impress your guests. Highly recommend!!

OUTSTANDING!!! So easy and extremely good! As good as going out to eat and way more satisfiying. As suggested in the other reviews, I added more Wasabi which still didn't make it overly spicy, but gave it some zing.

The sauce is amazing! Definitely a labor of love since it's time consuming to reduce the wine mixture and then emulsify all the butter, but the end result is worth it served over a high-quality piece of medium-rare seared tuna.

I made this last nite for my boyfriend. OH.MY.GOSH. It was amazing. I did make a few changes, but nothing major. I doubled the wasabi, as per other reviewers. I used Chardonnay as my white wine for the sauce. I also coated my tuna in black & white sesame seeds before I seared them. Mine were pretty thick, and 90 seconds on each side was PERFECT. I thought the sauce (while taste testing) was going to be way too strong, but it was perfect on the tuna. I'm going to make that sauce again and try it with pasta. I served this with pineapple fried rice (from allrecipes.com), stir-fried vegetables, and a green salad with sesame ginger dressing. I also made a dipping sauce for the tuna: sesame oil, soy sauce, and honey. Just stir- so good!!!!

I love tuna, it is my favorite so I was very happy to find this recipe. I made this last night and was very impressed with the flavoring. It didn't look like the picture as I basically seared mine for about 40 secs per side, preferring it rare. I omitted the cilantro as I don't like cilantro and I added sesame seeds to the fillets before searing them. This was big hit in my house and I am so excited to make it again. Making the sauce was a little timely but well worth it! I think I will make double the sauce next time and save the leftovers for future use. Thank you Darla for the wonderful recipe!

Sauce was amazing!!! Halved the recipe and used less butter, based on a reviewer's comments. Excellent!

The wasabi butter sause was wonderful... a lot of flavor and it goes perfectly with the tuna!

This is really good! Make sure to add your butter slowly at the end, removing the pan from heat, for a silky sauce. I'd like to ty this again with rice vinegar and mirin or sake instead of the white wine for a more logical Asian combination, but it's also good as-is. Thanks for the recipe!

Excellent--fresh cilantro best but dried will do.

Loved the idea of it, love all the ingredients, but didn't care for the result

I had to add another comment, I made this sauce again only kept the scallions and added a red pepper to the saute mix. It made it a little chunky. At the end I added a splash of lemon juice and then spooned it over red snapper fillets and broiled them. Delicious and the family loved it. Thanks again.

This recipe was amazing! I bought my Ahi Tuna steaks at Costco. The only change I made to the recipe was to use less butter.

We LOVED your recipe! It was so good. The tuna was perfect and the sauce was to die for! I'll probably add a little more wasabi next time, as we like a lot of heat. It is a wonderful recipe.

This was really yummy, and I am not a fish fan at all (except for sushi). The only reason I didn't give is 5 stars was I did halve the butter as suggested, add garlic to the sauce, and I only cooked the tuna about 2 minutes per side.

I found the sauce bland. I Had made a Buerre blanc a couple of nights before and this sauce is similar. However, I couldn't taste the Wasabe in it at all overall it was just bland.

Awesome Sauce!

Excellent! We cooked ours a little longer b/c fillets were thick. Wish they were a little more rare in hind site. Added extra wasabi to sauce - yum!

This is one of those dishes you have and wish you had leftovers! Absolutely YUMMY!! I used rice wine vinegar, more wasabi, and 1 stick of butter and it was fantastic! We will be making this again and again. Thanks for the delicious recipe!

Outstanding recipe. I took the suggestion of others and reduced the amount of butter used and paid careful attention to the sauce during and after emulsifying the butter. I used a dry chardonay for the recipes because it's what I had on hand and it still worked beautifully. I took another reviewers recommendation and sliced the cooked tuna into 1/2 slices with a sharp knife and fanned them out on the plate over a little basmati rice with a salad. Very nice, very elegant, very tasty dinner.

I had reviewed this a few years ago and have done it over and over and it is a favorite in my family! I have served it to guests and they loved it! I didn't change a thing and it is consistently great!

Really good. I made some substitutions (as all cooks do, it seems) Didn't have shallots, minced onion was fine. Used a lesser amount of culantro instead of cilantro. If you are serving for two people, I recommend scaling the recipe down for three servings. The sauce is great, a little extra won't go to waste. I used an $8 Pinot Grigio and she checked out ok. Berringer, I think it was. Served with "Garlic Parmesan Orzo" from allrecipes and some Trader Joe's Sugar Snap Peas that can be nuked quickly in the bag and only require a little bit of butter. Easy and well balanced. Love it. Thanks!

This sauce is a staple for seared tuna. Take your time incorporating the butter. Follow the recipe, this sauce is mind blowing!

The sauce is great, but 3 to 5 minutes per side for tuna? Good tuna is best enjoyed almost raw (like for Sushi) and should never be seared more than 90 seconds on each side!

This was the bomb, will make again serve with an asian rice..yum

We love shallots so next time we'll leave some of those in the reduction. Other than that we thought this recipe was great!

The wasabi butter sauce is great and can be served with any fish!

the sauce is fantastic! i found that the prep and cook times are not accurate as it took me a lot longer than what was given to prepare this meal. very worth the time put into it though!

I made this recipe for dinner tonight and I read it wrong. I simmered 10oz of chicken stock with shallots and 1/4C of white white and the vinegar. Well I reduced it to only half, kept the shallots and added 2tbl of soy sauce,the wasabi and 1/2 stick of butter. It turned out delicious. My 14 yr old who doesn't like wasabi liked it very much. I think for our taste I would add more wasabi but over all it was delicious. I'll be using it often for other types of fish and for chicken.

Amazing recipe! Followed the directions! Turned out amazing! Served it with saute spinach on the side! Tuna on a bed of sweet butter. And as an extra, some pickled ginger! PERFECT! Please! DO not make it well done Tuna! ewwww, well done tuna is going to taste like cardboard. Just seared, means your tuna steack as to be at room temp. and then 50 sec each side on a really warm skillet. And thats it.

I am a personal chef my trade and believe in the good advice from my teachers and employer: when you have the most fresh and top quality ingredients you don't need lots of marinades and sauces to cover. I used Ahi tuna steaks, lightly salted and peppered then rubbed with olive oil, before grilling a few couple of minutes each side for rare then served the wasabi butter on the side. It was fantasik. Even my employer's wife who does not care for fish or wasabi commented on the fresh, clean taste in combination with the succulent steaks. I served it with a peppery watercress salad and sliced tomatoes. Definitely added this to my list of favorites.

Outstanding! Definitly not a healthy sauce, but who cares! 5 out of 5

The sauce was delicious. I followed it exactly. I think maybe my tuna wasnt the best because it wasnt a dish that we went 'oh my goodness' about. Having said that I would make it again, but next time will slice the tuna in several pieces and drizzle the sauce over it.

The first time I had this recipe was when my brother made it. Everyone in my family loves it. We used much more wasabi though (think 4-5X), and it didnt make it too spicy - just yummy!

Great recipe but my steaks dont look like the pic. I prefer more of a med rare steak myself. Thanks for the recipe it is great!

this recipe is rediculously good. made it exactly as is and my 7 year old ate as much as my husband and I and that was a lot.

Loved the seared tuna, and the sauce was delicious, though I would have liked it with more wasabi. Very rich sauce, lots of butter. I used a Sauvignon Blanc that we had on hand, very dry and mild. I will probably use less cilantro next time as well.

Just made this!! we loved it! I didn't have shallots, so I used a mixture of minced garlic and onion. I also reduced the amount of butter from 1 cup to 3 Tbs. I made enough sauce for 6 servings but only had 2 pieces of fish- used rest of sauce to marinate fish for 3 hours. Used the rest for dipping and also had some drizzled over some kale that I wilted in toasted sesame oil with pulverized toasted sesame seeds. This was the best dinner we have had in ages! My 2 yo even ate the fish. :o) Thank you so much!

I just have to say this sauce is absolutely amazing. I used a chardonnay and it turned out wonderful! I gotta tell you, also, I am not a huge tuna fan but was looking for a good wasabi sauce that seemed similar to one I found in a restaurant with scallops. So I made this and used lots of large sea scallops in place of the tuna and it worked so well with it! I will make this over and over again!

Great meal!! I used some of the suggestions and used half butter. it turned out great even though I forgot to add the soy and wasabi until the end. Will definately make this again!!

This recipe was pretty bland. Not much taste at all other than the butter in the sauce. I will not be making this one again.

new fave! easy and tasty! I season my tuna with a dry rice seasoning first. The rice seasoning has sesame seeds, seawee, wasabi and some other stuff. Easily found at most asian markets. Comes out great!

Great way to make tuna. We seared it in a cast iron skillet. I would make sure it is dryer next time as it didn't really brown up as I expected, but did sear pretty nicely on the outside while pink on the inside. Sauce was great - it had a little kick to it and added flavor to the tuna.

I would give it a 1, but husband LOVED it, so I'll compromise with a 3. We halved the butter, but followed everything else exactly. Could have done with less cilantro. Be aware that this is VERY wasabi-y. It was a strange taste to me to have wasabi have the greasy texture of butter.

This sauce is amazing. It is so simple and yet the results are wonderful.

Oh my god.

was a restaurant quality recipe. have to say i cut butter in half as only used half the tuna. sauce would have been enough anyway. great taste

This was absolutely incredible!!!!! I will make a few minor changes next time - add a little more wasabi, use less butter and add some cream to the sauce. Also, tuna should be seared on HIGH heat, not medium-high. This was some of the best tuna I've ever had - thanks for the recipe, Darla!

Fantastic! We will make this again and again. Many of the previous reviews mentioned using only half the butter that the recipe calls for. I decided I would make a judgement call once half of the butter was in the sauce (there is a limit to how much fat you can incorporate into an emulsion before it breaks). I had a beautiful, smooth and silky sauce at that point so I decided to stick with half. The flavor was amazing so I don't think I would want to make it any other way in the future.

Better than expected--Followed other reviewers advice ie. half butter and double wasabi paste. I also used fresh Italian Parsley instead of Cilantro. While I do enjoy Cilantro, I didn't think it fit..It was better than anything I have ever had at a restaurant, my boyfriend agrees! Tuna is not too expensive which makes this recipe a staple in our house.

Absolutely fantastic!

This is the best. I tend to add more wasabi for a little more zing, but the recipe is great as is.

This is the first review I have ever left but this sauce was SOOO good I had to leave a comment. I followed the recipe exact (except I had less tuna which was fine because I like a lot of sauce). This is better than any restaurant tuna dish I have ever had! I served mine with jasmine rice....YUM!!!!! Thanks so much-

This is probably the best recipe on the internet. Beginners, don't be afraid to try this... just follow the sauce instructions to the letter. Like the other reviewers, I cut the butter in half and doubled the wasabi. Absolutely OMG delicious!

This is about as good as it gets... really inventive, really fun, and just absolutely delicious... way to go!!!

Wow! This sauce was great! We cooked the tuna for three minutes on each side, but it was still a bit more done than we would like. Next time, we will cook it for about 1 1/2 to 2 minutes per side. We added extra wasabi to the sauce, and next time will probably add more. Thanks for a great recipe!

Outstanding! I love seared tuna, but this sauce made it even better!! I used just a little over the tuna and then used the remainder to stir fry vegetables as an accompaniment. It was amazing and all my guests raved! All I had on hand was a sweeter white wine, and it really lent itself well with the heat of the wasabi. A wonderfully complex yet subtle sauce.

This was not my favorite recipe. I thought it was very rich, too rich.

I have made this about 6 times now and my husband and I love it. We double the sauce though and put on top of steamed fingerling potatoes. Delish. I am not a seafood person but tuna steaks are great. Not at all what I expected it to taste like. This is a keeper and will make all the time. Thanks.

I have tried a LOT of tuna recipes on this site and this one is by far the best!!! I LOVE it! I couldn't bring myself to throw out the strained shallots so I threw them in with some fresh baby spinach and lightly sauteed them together which was also amazing, you wouldn't think that the wasabi-butter sauce would be good with spinach but it was. Also I cooked my tuna on the grill which I feel was much better. I have made this recipe many times now and every time it is wonderful. Thank you!!

This is an excellent recipe for tuna steaks. I was making dinner for two so I halved then sauce. I would not recommend doing that. Make the recipe as it says... you'll be happy to have the extra sauce!! Thanks for a great recipe!!

Wow! I was looking for something to put on fresh caught island tuna and this is it! (this would be good on a rock, but...) :) I did exchange white vinegar and regular onions, can't imagine what it would taste like if I had all the right stuff. Thanks for the recipe!

Wonderful. Add a pinch of tarragon in the butter melting stage to gave it a Hollandaise tang. Make wasabi paste with powder, then add extra in the last stages to heat it to taste. Great on smoked turkey, etc...