Seared Ahi Tuna Glazed With Wasabi Butter Recipes

SEARED AHI TUNA STEAKS

Steps:

• Season the tuna steaks with salt and cayenne pepper.
• Melt the butter with the olive oil in a skillet over medium-high heat. Cook the peppercorns in the mixture until they soften and pop, about 5 minutes. Gently place the seasoned tuna in the skillet and cook to desired doneness, 1 1/2 minutes per side for rare.

SEARED TUNA WITH WASABI-BUTTER SAUCE

Steps:

• 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.

WASABI GLAZED SEARED AHI TUNA APPETIZER

Steps:

• Add the wasabi and Tamari (or soy sauce) to a small sauté pan and use a small whisk to blend until it's smooth.
• Place the pan over low-medium heat and add the butter. Swirl the pan around until the butter has melted and is completely incorporated.
• Whisk in the honey and set aside to cool to room temperature.
• While the glaze is cooling, cut the Ahi into small cubes, about 1-inch -- and season them with salt and pepper. (It's very easy to cut into cubes if it's semi-frozen. Just be sure they're thawed by the time you sear them.)
• Coat the bottom of a medium-sized sauté pan with the oil and place it over high heat. Once the pan is very hot, add the Ahi and sear all but two opposing sides. (If you don't hear a sizzling sound when the tuna hits the pan, it's not hot enough -- wait for the sizzle!) Only cook it through a bit, less than ⅛-inch, probably no more than 10 seconds per side. You can use a fork to simply roll them to sear each side. You'll want to remove them from the pan the instant they're done, so doing this in small batches is a good idea. Place them directly on a plate or serving platter, raw side up. (You can also cut the tuna into strips, and slice them into cubes after searing them.)
• Drizzle the cooled wasabi glaze over them, add toothpicks and serve.

SEARED AHI TUNA GLAZED WITH WASABI BUTTER

Steps:

• Drizzle sesame oil on both sides of each tuna steaks. Season with salt and pepper.
• Combine remaining ingredients in a small sauce pan. Heat over low heat until butter is melted, stirring constantly to mix and prevent scorching.
• While sauce is heating, heat a heavy frying pan on another burner with high heat. Place tuna in pan and sear until crispy and brown. Turn and sear on the other side.
• Note: Tuna steak fans who like their tuna on the rare side (like me) will usually find 2 minutes searing time is ample. Folks who like their tuna steaks more well-done (like my DH) may want to sear their tuna for 4-5 minutes per side.

SEARED TUNA SALAD WITH WASABI BUTTER SAUCE RECIPE

Steps:

• Mix panko and sesame seeds on a large plate or shallow bowl.
• Season tuna with salt and pepper, to taste.
• Gently press both sides of each tuna steak into the crumb mixture.
• Heat a large skillet over medium-high heat and spray with oil.
• Add 2 steaks, spray each with oil and allow them to cook 2 to 3 minutes, or until the outer edge becomes opaque.
• Flip each steak, spray second side with oil and cook an additional 2 minutes, or until the outer edge is opaque.
• Repeat with remaining 2 steaks.
• Set all 4 steaks on a cutting board and allow them to rest and cool.
• Meanwhile, in a small bowl, combine soy sauce and wasabi paste. Set aside.
• In a small skillet over medium-low heat, add shallots and wine. Simmer until reduced by half for 2 to 3 minutes.
• Add the milk and whisk constantly until the sauce no longer looks separated and has slightly thickened (about 1 minute).
• Remove from heat and whisk in soy and wasabi paste mixture. Add butter and whisk to combine.
• Distribute arugula and spinach evenly among 4 shallow bowls.
• Thinly slice the tuna and top each bed of lettuce with 1 tuna steak.
• Drizzle each with about 1 1/2 tablespoons of sauce. Serve immediately.