Sesame Crusted Ahi Tuna and Wasabi Beurre Blanc

Sesame Crusted Ahi Tuna and Wasabi Beurre Blanc

Ready in 1 hour
3 review(s) averaging 4.7. 100% would make again

Top-ranked recipe named "Sesame Crusted Ahi Tuna and Wasabi Beurre Blanc"

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Try this Sesame Crusted Ahi Tuna and Wasabi Beurre Blanc recipe, or contribute your own. "Sesame" and "Cream" are two tags used to describe Sesame Crusted Ahi Tuna and Wasabi Beurre Blanc.

"This was EXCELLENT. I had purchased incredible Tuna at Sprouts. The recipe is BETTER than our local Restaurant (now our previous favorite) at 30.00 a plate! LOVED the sauce but lightened it up with half the butter and Fat Free half and half. Still OUTSTANDING! I did not strain the sauce because I thought the texture was good with the smooth and silky tuna. Served it with Forbidden rice with a bit of sesame oil, rice vinegar, soy and chives mixed in to taste and my lemon roasted Aparagus. SOOO good. I will make it again and again."

- niceNspicy

Ingredients

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1/2 c White wine
1/4 c Heavy cream
1 fresh thyme
1 Bay leaf
1/2 tb Rice vinegar
1/2 tb Cracked black pepper
1 piece tuna loin; sushi-grade
2 tb White sesame seeds
1 stick butter; cut into small pieces
1 tb Wasabi paste; diluted with:
2 tb Black sesame seeds
2 tb shallots; Chopped

Original recipe makes 1

Servings  

Preparation

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. Yield: 4 servings Recipe by: CHEF DU JOUR PHILIPPE CHIN SHOW #DJ9347 Posted to MC-Recipe Digest V1 #632 by "Ed Bauman" on May 31, 97

Verified by stevemur
Calories Per Serving: 1379 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This was EXCELLENT. I had purchased incredible Tuna at Sprouts. The recipe is BETTER than our local Restaurant (now our previous favorite) at 30.00 a plate! LOVED the sauce but lightened it up with half the butter and Fat Free half and half. Still OUTSTANDING! I did not strain the sauce because I thought the texture was good with the smooth and silky tuna. Served it with Forbidden rice with a bit of sesame oil, rice vinegar, soy and chives mixed in to taste and my lemon roasted Aparagus. SOOO good. I will make it again and again.
niceNspicy 3 years ago
I made this exactly following the recipe. While the last reviewer hit it spot on, the sauce has the most steps. It was very good but will possibly substitute I can't Believe It's not Butter or something else. The recipe calls for a whole stick Which IMO Is way too much unless your Paula Dean!!! Overall good but I sure do miss Maui grade Ahi!!!
Slappy5150 4 years ago
The hardest part is the Buerre Blanc (white butter) sauce - but it's the best part too. Not really hard - just lots of steps. It will keep well for amn hour or so before serving - just zap it in m-wave for a few seconds to warm it back up. IMPORTANT!!: barely sear the outside of the fish, just enough to toast the sesame seeds. Keep it VERY rare, or you'll ruin it.... My mother says this is the best thing she's ever put in her mouth in her life, I'm inclined to agree. Side dish suggestions: Steamed broccoli drizzled with hoisin sauce and sticky rice cooked with a few drops of sesame oil.. Simple, elegant and delicious.
SugarBee 6 years ago
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