|By Karen Barnaby
The sauce is extremely good with other fish
such as salmon and halibut. For vegetables,
spinach, asparagus and snowpeas are a good match
with the sauce and tuna.
Seared Tuna with Soy Wasabi Glaze
Makes 4 Servings
- 4 6 oz. fresh Ahi tuna steaks, about 3/4-inch thick
- vegetable oil
- sea salt and freshly ground black pepper
- 8 Tbsp. cold unsalted butter
- 3 green onions, thinly sliced
- 1-2 Tbsp. fresh lime or lemon juice
- 3 Tbsp. soy sauce
- 1-2 Tbsp. prepared wasabi
Brush tuna steaks on both sides with the oil and season with salt and
Combine the butter, onion, lime juice, soy sauce and wasabi in a small pan.
Heat a heavy, nonstick frying pan over high heat. Place the tuna in the pan
and sear until crispy and brown. Turn over and sear the other side. Be careful
not to overcook the tuna. Itís best rare to medium rare.
While the tuna is cooking, heat the butter mixture over low heat, stirring
constantly until smooth and emulsified.
Serve the tuna immediately, drenched with the sauce.
- Total Calories: 1853
- Fat: 126 grams
- Carbs: 12 grams
- Fiber: 2 grams
- Protein: 165 grams