Seared Tuna with Wasabi Butter Sauce

Main Dish

The wasabi may make you wary of this dish, but I assure it is not hot. The method of cooking mellows the wasabi and just leaves flavor without heat. Taking only 5 Minutes to prepare and about 35 minutes to cook, this is a time-saving evening meal. You'll get about 6 servings, less if you're as greedy about fish as I am.

Ingredients/Shopping List
• 2 tablespoons white wine vinegar
• 10 fluid ounces white wine
• ¼ cup minced shallots
• 1 tablespoon wasabi paste, or to taste
• 1 tablespoon soy sauce
• 1 cup unsalted butter, cubed
• salt and black pepper to taste
• 1 tablespoon olive oil, or as needed
• 1 cup chopped cilantro leaves
• 6 (6 ounce) fresh tuna steaks, 1 inch thick

Directions

Combine white wine vinegar, white wine, and shallots in a saucepan over medium heat. Simmer until liquid is reduced to about 2 tablespoons. Strain out shallot and discard, return liquid to pan.

Stir wasabi and soy sauce into reduction in pan. Over low heat, whisk in butter one cube at a time allowing mixture to emulsify. Do not to let the mixture boil.

When all butter has been incorporated, stir in cilantro, and remove from heat. Pour into a small bowl, and set aside.

Heat a large skillet (iron skillet works great for this) over medium-high heat. Brush tuna steaks with olive oil, season with salt and pepper. Place in hot skillet, and sear for 3 to 5 minutes on each side. .

Do not to overcook, fish should have a little pink in the center. Serve with sauce

Lacking shallots, you can substitute the mildest onion available. Lacking soy sauce, worcestershire works well.