Ingredients Jump to Instructions ↓

  1. 1 Sushi-grade tuna loin - (abt 1 lb) - cleaned Salt - to taste Freshly-ground black pepper - to taste

  2. 2 tablespoons 30ml Black sesame seeds

  3. 2 tablespoons 30ml White sesame seeds

  4. 2 tablespoons 30ml Chopped shallots

  5. 1 Fresh thyme sprig

  6. 1/2 tablespoon 7 1/2ml Freshly-cracked black pepper

  7. 1 Bay leaf

  8. 1/2 cup 118ml White wine

  9. 1/4 cup 59ml Heavy cream

  10. 1 Butter - cut small pieces, At room temperature

  11. 1 tablespoon 15ml Wasabi paste - diluted with

  12. 1/2 tablespoon 7 1/2ml Rice vinegar

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Season tuna with salt and pepper on each side. Combine black and white sesame seeds and roll tuna in mixture. Set aside. In a saucepan simmer shallots, thyme, pepper, bay leaf and white wine. Reduce slowly until dry. Add heavy cream and bring to a boil. Slowly whisk in butter, one piece at a time. Season with salt and pepper, strain, and keep beurre blanc warm. In a large skillet sear tuna, lightly brushed with olive oil, for 2 minutes on each side. Slice into 12 medallions. Serve immediately on serving plates. Drizzle with beurre blanc and wasabi mixed with the rice vinegar. This recipe yields 4 servings.


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