Seared Tuna with Wasabi-Butter Sauce

April 4, 2019


Combine the 2 tbsp white wine vinegar, 10 fluid ounces white wine and 1/4 cup minced shallots in a small saucepan over medium heat. Simmer until the liquid is reduced to about 2 tbsp. Strain out shallot and discard, return liquid to the pan. Stir 1 tbsp wasabi paste, or to taste and 1 tbsp soy sauce into the reduction in the pan. Over low heat, gradually whisk in 1 c. butter cubed - 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 1 c. chopped cilantro, and remove from heat. Pour into a small bowl, and set aside.  Heat a large skillet over medium-high heat. Brush tuna steaks with olive oil, and season with salt and pepper. Place in the hot skillet, 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 center. Serve with sauce.


Share on Facebook
Share on Twitter
Please reload

Search By Tags
Please reload

Recent Posts

February 28, 2020

February 28, 2020

February 28, 2020

February 12, 2020

Please reload

Please reload


111 E. Water Street

Centreville, MD 21617


Tue - Sat: 11am - 6pm

Sun: 12pm- 4pm

Monday: Closed


Call ahead for faster service: 410-758-3933


© 2017 by Bay Shore Steam Pot. Created using