Seared Tuna with Soy wasabi glaze sounds quite fancy, doesn’t it? Well pretty soon you’ll be making this fancy dinner dish for yourself and your family. Thankfully its much easier to make than it seems, so even if you’re not a professional, we will make you look like one. Read on for recipe.
Seared Tuna with Soy Wasabi Glaze
4 6 oz. fresh Ahi tuna steaks, about 3/4-inch thick
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 pepper.
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. It’s 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.
Wine Pairing- Marques Caceres Rioja Ros
This meal pairs perfectly with a Spanish Rosè like this Marques Caceres Rioja. This one emanates true elegance and class, you’ll notice notes of redcurrants anise and flowers (lilies). This wine delivers its fleshy, juicy and versatile character that is also very refreshing.
Serve with your Seared Tuna with Soy wasabi glaze and Bon Appetite.
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