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"
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|Serving Size: 1 Serving (441g)|
|Recipe Makes: 1|
|Calories from Fat: 1102 (80%)|
|Amt Per Serving||% DV|
|Total Fat 122.5g||163 %|
|Saturated Fat 67.9g||339 %|
|Monounsaturated Fat 34g|
|Polyunsanturated Fat 12.3g|
|Cholesterol 360.3mg||111 %|
|Sodium 100.3mg||3 %|
|Potassium 1237.1mg||33 %|
|Total Carbohydrate 22.1g||6 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 15.7g|
|Protein 49.7g||71 %|
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Calories per serving: 1379
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