If you love sushi, you really don’t want to miss this Seared Tuna with Wasabi Butter Sauce dish!
This panko-and-sesame crusted seared tuna chills on a bed of arugula and spinach. And all this goodness topped with a wasabi butter sauce, takes Japanese food to whole new level!
The mouthwatering sauce, made with soy, wasabi, shallots, white wine, milk, and butter is addictively delicious.
Seriously, you would wanna eat this every single day.
SEARED TUNA WITH WASABI BUTTER SAUCE
WHAT (4 servings)
- ½ cup panko bread crumbs (or gluten free panko)
- 3 tablespoons black and white sesame seeds
- 0.14g - 4 raw ahi or yellowfin 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 shallots - minced
- ¼ cup white wine (we love Sauvignon Blanc)
- 2 tablespoons whole milk
- 2 tablespoon unsalted butter
- 4 cups fresh baby arugula
- 4 cups fresh baby spinach
- Radish - sliced, for garnish (optional)
- Cucumber - sliced, for garnish (optional)
1. On a large plate or shallow bowl; Mix panko and sesame seeds
2. Season tuna with salt and pepper, to taste. Gently press both sides of each tuna steak into the crumb mixture.
3. Heat a large skillet, medium-high heat and spray with oil.
4. Add 2 steaks, spray each with oil and allow them to cook (2-3 minutes) until the outer edge becomes opaque. Flip each steak, spray second side with oil and cook an additional 2 minutes until the outer edge is opaque. Repeat with remaining 2 steaks.
5. Set all 4 steaks on a cutting board and allow them to rest and cool.
6. In a small bowl; combine soy sauce and wasabi paste. Set aside.
7. In a small skillet, 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).
8. Remove from heat and whisk in soy and wasabi paste mixture. Add butter and whisk to combine.
9. 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 tablespoon of sauce.