Author :: Mrs Liz
Category :: Main Dish Recipes
Ingredients ::
- 4 (6 to 8 oz.) Ahi tuna steaks
- 4 teaspoons cracked pepper
- 2 teaspoons sea salt
- oil
- Wasabi Sauce:
- 1/2 cup rice wine vinegar
- 1 or 2 finely chopped scallions
- 1/2 cup chopped mushrooms
- 1 teaspoon minced fresh ginger
- 4 teaspoons wasabi paste
- 2 Tablespoons heavy cream
- 2 Tablespoons soy sauce
- 6 Tablespoons unsalted butter, cut into pieces
From: Jillian Clark, founder and director of Chix 4 a Cause
Makes: 4 servings
Note: Mushrooms are optional. Jillian uses shiitake, portabella or her favorites, crimini mushrooms.
Season both sides of the tuna steaks with salt and pepper, pressing down into the steaks. Refrigerate while you make the sauce.
In a small saucepan, combine the vinegar, scallions, mushrooms, ginger and wasabi. Bring to a boil, then reduce to a simmer and cook until reduced by 1/2. Add cream and reduce by 1/2 again.
It will become thick and green. Stir in soy sauce and keep warm over lowest heat.
Heat a large cast iron skillet on high heat and coat the bottom of the pan wil oil. When hot, sear the tuna, for 1 minute on each side for rare. Or longer if you like.
Remove tuna to a plate and keep warm in the oven on the lowest setting.
To finish the sauce, whisk in the butter one piece at a time.
Serve sauce with tuna.
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