Ingredients:

  • 2 (200g / 7 oz) Ahi (Yellowfin) Tuna Steaks, sushi-grade, at least 1.5 inches thick
  • 2 teaspoons Black Sesame Seeds
  • 1 teaspoon Sea Salt
  • ½ teaspoon Freshly Ground Black Pepper
  • 2 tablespoons Neutral Oil (Canola, Grapeseed)
  • 100g (3.5 oz) Mixed Leafy Greens (Spring mix or Arugula)
  • 1 cup (150g) Cherry or Grape Tomatoes, halved
  • ½ English Cucumber, thinly sliced
  • 4 Radishes, thinly sliced
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon Fresh Lemon Juice
  • 2 tablespoons Dry White Wine (Sauvignon Blanc)
  • 1 tablespoon Rice Wine Vinegar
  • 1 small Shallot, finely minced
  • ½ teaspoon White Pepper
  • 100g (3.5 oz) Unsalted Butter, cut into small, cold 1-inch cubes
  • 1 ½ – 2 teaspoons Wasabi Paste (adjust to taste)

Instructions:

  1. Prep the Tuna: Pat the tuna steaks completely dry with kitchen roll. Season all sides with salt and black pepper. Press the edges of the tuna steaks lightly into the black sesame seeds to create an optional crust. Place in the fridge.
  2. Start the Sauce Base: In a small saucepan, combine the minced shallot, white wine, rice wine vinegar, and white pepper. Bring to a simmer over medium-high heat.
  3. Reduce: Reduce the liquid until only about 1 tablespoon (15 ml) remains, creating a concentrated flavour base. Remove the pan from the heat immediately.
  4. Prep the Salad: Toss the leafy greens, tomatoes, cucumber, and radishes in a bowl. Dress lightly with the olive oil and lemon juice mixture; set aside.
  5. Heat the Pan: Place a heavy-bottomed skillet over high heat. Add the neutral oil and heat until it shimmers and is just beginning to smoke.
  6. Sear: Place the tuna steaks carefully in the hot pan. Sear for 60 to 90 seconds per side, aiming for a medium-rare/rare center with a thin, golden-brown crust.
  7. Rest: Remove the tuna from the pan and place it on a clean cutting board. Crucially, rest the tuna for 5 minutes to allow the juices to redistribute.
  8. Emulsify the Butter: Return the sauce reduction pan to very low heat (or off-heat, using residual warmth). Begin adding the cold butter cubes one by one, whisking continuously and vigorously. Wait until each cube is almost fully melted before adding the next. The sauce must never boil.
  9. Flavour the Sauce: Once all the butter is incorporated and the sauce is creamy and thick, whisk in the wasabi paste until fully combined. Taste and adjust wasabi level as needed. Keep warm.
  10. Slice and Assemble: Slice the rested tuna steaks against the grain into ½-inch thick slices. Divide the dressed salad components onto two plates. Arrange the sliced tuna attractively over the salad greens.
  11. Serve: Spoon a generous amount of the warm Wasabi Butter Sauce directly over the sliced tuna and lightly drizzle onto the salad. Serve immediately.