Seared Tuna Salad with Wasabi Butter Sauce

Name: Seared Tuna Salad with Wasabi Butter Sauce
Total time: 30 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: ½ cup panko bread crumbs (or gluten free panko); 3 tablespoons black and white sesame seeds; 4 5 -ounce raw ahi or yellowfin tuna steaks (I used Trader Joes frozen ahi tuna steaks); ½ teaspoon kosher salt; Freshly ground black pepper; Canola oil or cooking spray; 2 tablespoons reduced sodium or gluten-free soy sauce; 1 teaspoon prepared wasabi paste; 2 teaspoons minced shallots; ¼ cup white wine (I used Sauvignon Blanc); 2 tablespoons whole milk; 2 tablespoon unsalted butter; 4 cups fresh baby arugula; 4 cups fresh baby spinach; Sliced radish (for garnish (optional)); Sliced cucumber (for garnish (optional))

This panko and sesame crusted seared tuna on a bed of arugula and spinach salad, all topped with a wasabi butter sauce, takes Japanese food to whole new level!

⏱️ 30 min 🔪 Prep: 15 min 🔥 Cook: 15 min 📊 Medium 👁️ 15 views

👨‍🍳 Start Cooking

Seared Tuna Salad with Wasabi Butter Sauce

Foto: Skinnytaste

Ingredients

4 servings

½ cup panko bread crumbs (or gluten free panko)
3 tablespoons black and white sesame seeds
4 5 -ounce raw ahi or yellowfin tuna steaks (I used Trader Joes frozen ahi tuna steaks)
½ teaspoon kosher salt
Freshly ground black pepper
Canola oil or cooking spray
2 tablespoons reduced sodium or gluten-free soy sauce
1 teaspoon prepared wasabi paste
2 teaspoons minced shallots
¼ cup white wine (I used Sauvignon Blanc)
2 tablespoons whole milk
2 tablespoon unsalted butter
4 cups fresh baby arugula
4 cups fresh baby spinach
Sliced radish (for garnish (optional))
Sliced cucumber (for garnish (optional))

Steps

Mix panko and sesame seeds on a large plate or shallow bowl.
Season tuna with salt and pepper, to taste. Gently press both sides of each tuna steak into the crumb mixture.
Heat a large skillet over medium-high heat and spray with oil.
Add 2 steaks, spray each with oil and allow them to cook 2-3 minutes, or until the outer edge becomes opaque. Flip each steak, spray second side with oil and cook an additional 2 minutes, or until the outer edge is opaque. Repeat with remaining 2 steaks.
Set all 4 steaks on a cutting board and allow them to rest and cool.
Meanwhile, in a small bowl, combine soy sauce and wasabi paste. Set aside.
In a small skillet over medium-low heat, add shallots and wine. Simmer until reduced by half, 2-3 minutes. Add the milk and whisk constantly until the sauce no longer looks separated and has slightly thickened (about 1 minute).
Remove from heat and whisk in soy and wasabi paste mixture. Add butter and whisk to combine.
To serve: Distribute arugula and spinach evenly among 4 shallow bowls. Thinly slice the tuna and top each bed of lettuce with 1 tuna steak. Drizzle each with about 1 ½ tablespoons of sauce. Serve immediately.