Seared Tuna with Wasabi-Butter Sauce

    Seared Tuna with Wasabi-Butter Sauce


    230 people made this

    About this recipe: I've had the seared tuna in nice restaurants, but this is better than all of them. One tablespoon of wasabi sounds like a lot of heat, but somehow this cooking method mellows it to almost nothing, just leaves the flavour. Really really great.

    Serves: 6 

    • 2 tablespoons white wine vinegar
    • 280ml white wine
    • 4 tablespoons minced shallots
    • 1 tablespoon wasabi paste, or to taste
    • 1 tablespoon soy sauce
    • 225g unsalted butter, cubed
    • 50g chopped coriander leaves
    • 1 tablespoon olive oil, or as needed
    • 6 fresh tuna steaks, 2.5cm thick
    • salt and black pepper to taste

    Prep:5min  ›  Cook:35min  ›  Ready in:40min 

    1. 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 tablespoons. Strain out shallot and discard, return liquid to the pan.
    2. 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 coriander, and remove from heat. Pour into a small bowl, and set aside.
    3. Heat a large frying pan over medium-high heat. Brush tuna steaks with olive oil, and season with salt and pepper. Place in the hot pan, and sear for 3 to 5 minutes on each side. Be careful not to overcook, this fish should be served still a little pink in the centre. Serve with sauce.

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    Reviews (1)


    I should first admit I had to subsitute a few ingredients - onion instead of shallots, wasabi powder instead of paste and didn't have any coriander. This was a delicious sauce with the tuna, and my husband loved it. Personally, I tasted it before adding in the butter and really enjoyed the clean, fresh taste. Next time I think I would just double the quantities and omit the butter. - 29 Jan 2010

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