Seared Tuna with Wasabi Butter Sauce
6 (thick) FRESH Tuna Steaks
2 tbs. white wine vinegar 10 oz. white wine (if it isn’t one you don’t like to drink, don’t use it) ¼ cup minced shallots 1 tbs. wasabi paste, or to taste 1 tbs. soy sauce 1 cup unsalted butter, cubed Salt and pepper to taste 1 tbs. olive oil or as needed 1 cup chopped cilantro
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 tbs. Strain out shallot and discard. Return liquid to pan. 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 the butter has been incorporated, stir in cilantro and remove from heat. Pour into a small bowl, and set aside. Keep warm. Cook your tuna either on a grill to your perfection or sizzle in a pan, blackened or however to your taste. Coat with olive oil before cooking.