Wasabi-Crusted Tuna over an Orange-Ginger Beurre Blanc

Total Time
35mins
Prep 20 mins
Cook 15 mins

Chef Dan Casey's recipe from Snappers in St. Pete Beach, Florida.

Ingredients Nutrition

Directions

  1. Combine say sauce, 1 teaspoons wasabi powder, 1/4 teaspoons of five-spice powder, and olive oil.
  2. Soak tuna steaks in this for 10 minutes.
  3. Press into a shallow pan containing bread crumbs, remaining wasabi powder, five spice powder, and sesame seeds.
  4. The steaks should hold breading well and be placed in a cooler until you finish your beurre blanc.
  5. Then sear to a golden finish on each side in a saute pan of extremely hot olive oil.
  6. For the beurre blanc, combine the first five ingredients and bring to a boil.
  7. Bring down the heat to a simmer and reduce by two-thirds.
  8. Add cream and reduce by half, then whisk in the butter, piece by piece, until smooth and shiny.
  9. Add soy sauce, wasabi, and salt to taste.
  10. 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.

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