Sesame Crusted Ahi Tuna And Wasabi Beurre Blanc

Recipe Ingredients

1		Sushi-grade tuna loin - (abt 1 lb) - cleaned
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Black sesame seeds
2 tablespoons	30ml	White sesame seeds
2 tablespoons	30ml	Chopped shallots
1		Fresh thyme sprig
1/2 tablespoon	7.5ml	Freshly-cracked black pepper
1		Bay leaf
1/2 cup	118ml	White wine
1/4 cup	59ml	Heavy cream
1		Butter - cut small pieces,
		At room temperature)
1 tablespoon	15ml	Wasabi paste - diluted with
1/2 tablespoon	7.5ml	Rice vinegar

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.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Chef Phillipe Chin of Chanterelles in Philadelphia, PA - From the TV FOOD NETWORK - (Show # CL-8879 broadcast 05-07-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.