Prep 20 mins
Cook 15 mins
Chef Dan Casey's recipe from Snappers in St. Pete Beach, Florida.
- 32 ounces sushi-grade tuna steaks
- 1 cup soy sauce
- 2 teaspoons wasabi powder
- 2 cups panko breadcrumbs
- 1⁄2 teaspoon Chinese five spice powder
- 1⁄4 cup olive oil
- 1⁄4 teaspoon black and white sesame seeds
- 1⁄4 cup minced shallot
- 1 tablespoon minced ginger
- 2 tablespoons orange zest
- 1 cup dry white wine
- 1 cup orange juice
- 1⁄2 cup heavy cream
- 1 cup cold unsalted butter
- 1 teaspoon soy sauce
- 1 pinch salt
- 1⁄8 teaspoon wasabi powder
- Combine say sauce, 1 teaspoons wasabi powder, 1/4 teaspoons of five-spice powder, and olive oil.
- Soak tuna steaks in this for 10 minutes.
- Press into a shallow pan containing bread crumbs, remaining wasabi powder, five spice powder, and sesame seeds.
- The steaks should hold breading well and be placed in a cooler until you finish your beurre blanc.
- Then sear to a golden finish on each side in a saute pan of extremely hot olive oil.
- For the beurre blanc, combine the first five ingredients and bring to a boil.
- Bring down the heat to a simmer and reduce by two-thirds.
- Add cream and reduce by half, then whisk in the butter, piece by piece, until smooth and shiny.
- Add soy sauce, wasabi, and salt to taste.
- Serving: Place a pool of the sauce in the center of plate, cut the steaks in half on a dramatic angle to reveal the rare center of tuna, and stack upon each other, cascading down one side. Serve with your choice of sides, such as gingered carrots or a potato in puff pastry.