Wasabi-Crusted Tuna over an Orange-Ginger Beurre Blanc |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Chef Dan Casey's recipe from Snappers in St. Pete Beach, Florida. Ingredients:
32 ounces sushi-grade tuna steaks |
1 cup soy sauce |
2 teaspoons wasabi powder |
2 cups panko breadcrumbs |
1/2 teaspoon chinese five spice powder |
1/4 cup olive oil |
1/4 teaspoon black and white sesame seeds |
1/4 cup minced shallot |
1 tablespoon minced ginger |
2 tablespoons orange zest |
1 cup dry white wine |
1 cup orange juice |
1/2 cup heavy cream |
1 cup cold unsalted butter |
1 teaspoon soy sauce |
1 pinch salt |
1/8 teaspoon wasabi powder |
Directions:
1. Combine say sauce, 1 teaspoons wasabi powder, 1/4 teaspoons of five-spice powder, and olive oil.
2. Soak tuna steaks in this for 10 minutes.
3. Press into a shallow pan containing bread crumbs, remaining wasabi powder, five spice powder, and sesame seeds.
4. The steaks should hold breading well and be placed in a cooler until you finish your beurre blanc.
5. Then sear to a golden finish on each side in a saute pan of extremely hot olive oil.
6. For the beurre blanc, combine the first five ingredients and bring to a boil.
7. Bring down the heat to a simmer and reduce by two-thirds.
8. Add cream and reduce by half, then whisk in the butter, piece by piece, until smooth and shiny.
9. Add soy sauce, wasabi, and salt to taste.
10. Serving: Place a pool of the sauce in the center of plate, cut the steaks in half on a dramatic angle to reveal the rare center of tuna, and stack upon each other, cascading down one side. Serve with your choice of sides, such as gingered carrots or a potato in puff pastry.
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