Seared Tuna Topped With Wasabi Butter Sauce is Our Favorite Thing This Week

While the list of ingredients seems like a lot it really isn't once you get it all together. Some of this stuff you may have around your kitchens but if not they can be easily found at any grocer.

INGREDIENTS:

½ cup panko bread crumbs (or gluten free panko)
3 tablespoons black and white sesame seeds
4 (5-ounce) raw ahi or yellowfin tuna steaks (I used Trader Joes frozen ahi tuna steaks)
½ teaspoon kosher salt
Freshly ground black pepper
Canola oil or cooking spray
2 tablespoons reduced sodium or gluten-free soy sauce
1 teaspoon prepared wasabi paste
2 teaspoons minced shallots
¼ cup white wine (I used Sauvignon Blanc)
2 tablespoons whole milk
2 tablespoon unsalted butter
4 cups fresh baby arugula
4 cups fresh baby spinach
Sliced radish, for garnish (optional)
Sliced cucumber, for garnish (optional)

DIRECTIONS:

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 2-3 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, 2-3 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.

To serve: 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 ½ tablespoons of sauce. Serve immediately.

This is simply fantastic and is a healthy option for lunch or a light dinner.

Have you tried this dish or a variation of it? If so let us know how it went in the comments below.

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