INGREDIENTS
6 tuna steaks, 1-inch thick
2 TBSP white wine vinegar
10 oz. white wine
1/4 cup shallots, minced
1 TBSP wasabi paste
1 TBSP soy sauce
1 cup unsalted butter, cubed
Salt and black pepper to taste
1 TBSP olive oil, or as needed
1 cup cilantro leaves, chopped
DIRECTIONS
Combine the white wine vinegar, white wine and shallots in a small saucepan over medium heat.
Simmer until the liquid is reduced to about 2 TBSP.
Strain out shallots and discard. Return liquid to the pan.
Stir the wasabi and soy sauce into the reduction in the pan.
Over low heat, gradually whisk in butter, one cube at a time, allowing the mixture to emulsify. Be careful not to let the mixture boil.
When all of the butter has been incorporated, stir in cilantro and remove from heat.
Pour into a small bowl and set aside.
Heat a large skillet over medium-high heat.
Brush tuna steaks with olive oil and season with salt and pepper.
Place in the hot skillet and sear for 2 to 3 minutes on each side or to your desired doneness.
Serve with sauce.
