Black And Blue Tuna With Wasabi Sauce - cooking recipe

Ingredients

12 ounces white wine, open a good bottle, reserve the remainder for dinner
2 tablespoons white wine vinegar
1/4 cup shallot, minced fine
1 -3 tablespoon wasabi powder, according to taste
1 tablespoon low sodium soy sauce
1/4 cup unsalted butter, cubed
salt and pepper
olive oil, for brushing on the fish
6 (6 ounce) sushi-grade tuna steaks, about 1-inch in thickness

Preparation

In a small saucepan, over medium heat, combine the wine, vinegar and shallots.
Simmer until reduced to about 2 T. of liquid.
Strain through a fine-mesh strainer, return the liquid to the pan, discard the shallots.
Whisk in the wasabi and soy sauce.
Over low heat, gradually whisk in the butter, on piece at a time, allowing the mixture to emulify.
Do not let the mixture boil.
When all the butter has been mixed in, remove from heat, pour into a small bowl and set aside.
Brush the tuna steaks with a little oil.
Either pan sear or BBQ to desired doneness.
3 minutes per side will leave a rare center.
5 minutes per side will be \"pink\".
Watch closely, though.
Serve with the sauce.