2 teaspoons white wine vinegar
1/2 cup white wine
2 tablespoons minced shallots
1 teaspoon wasabi paste, or to taste
1 teaspoon soy sauce
1/3 cup unsalted butter
salt and black pepper to taste
1 teaspoon olive oil
1/3 cup chopped cilantro leaves
2 (6 ounce) fresh tuna steaks, 1 inch thick
Combine the white wine vinegar, white wine and shallots in a small saucepan over medium heat. Simmer until the liquid is reduced to about 2-3 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. Do not let it boil. When the butter has melted, add 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.
I’ve made this one personally and it is by far one of the best Tuna plates that I’ve tried. The sauce tastes like Wasabi, but without the heat. Of course, if you like Wasabi only because of how hot it is, you could always add more to this after the sauce is done cooking.
