Wasabi-Crusted Tuna Over An Orange-Ginger Beurre Blanc

1. 1

   Combine say sauce, 1 teaspoons wasabi powder, 1/4 teaspoons of five-spice powder, and olive oil.

2. 2

   Soak tuna steaks in this for 10 minutes.

3. 3

   Press into a shallow pan containing bread crumbs, remaining wasabi powder, five spice powder, and sesame seeds.

4. 4

   The steaks should hold breading well and be placed in a cooler until you finish your beurre blanc.

5. 5

   Then sear to a golden finish on each side in a saute pan of extremely hot olive oil.

6. 6

   For the beurre blanc, combine the first five ingredients and bring to a boil.

7. 7

   Bring down the heat to a simmer and reduce by two-thirds.

8. 8

   Add cream and reduce by half, then whisk in the butter, piece by piece, until smooth and shiny.

9. 9

   Add soy sauce, wasabi, and salt to taste.

10. 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.

* Per serving · 4 servings · Values may vary.

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