Prep 15 mins
Cook 6 mins
If you like a good piece of tuna and you like wasabi, you are in for a real treat! Buy sushi-grade tuna so you don't have to cook the heck out of the fish. Tuna is best served when the middle is room temp. However, even if you like your fish charbroiled, you will love the wasabi sauce with it!
- 12 ounces white wine, open a good bottle, reserve the remainder for dinner
- 2 tablespoons white wine vinegar
- 1⁄4 cup shallot, minced fine
- 1 -3 tablespoon wasabi powder, according to taste
- 1 tablespoon low sodium soy sauce
- 1⁄4 cup unsalted butter, cubed
- salt and pepper
- olive oil, for brushing on the fish
- 6 (6 ounce) sushi-grade tuna steaks, about 1-inch in thickness
- In a small saucepan, over medium heat, combine the wine, vinegar and shallots.
- Simmer until reduced to about 2 T. of liquid.
- Strain through a fine-mesh strainer, return the liquid to the pan, discard the shallots.
- Whisk in the wasabi and soy sauce.
- Over low heat, gradually whisk in the butter, on piece at a time, allowing the mixture to emulify.
- Do not let the mixture boil.
- When all the butter has been mixed in, remove from heat, pour into a small bowl and set aside.
- Brush the tuna steaks with a little oil.
- Either pan sear or BBQ to desired doneness.
- 3 minutes per side will leave a rare center.
- 5 minutes per side will be "pink".
- Watch closely, though.
- Serve with the sauce.