Wasabi-Crusted Tuna Over An Orange-Ginger Beurre Blanc - cooking recipe

Ingredients

32 ounces sushi-grade tuna steaks
1 cup soy sauce
2 teaspoons wasabi powder
2 cups panko breadcrumbs
1/2 teaspoon Chinese five spice powder
1/4 cup olive oil
1/4 teaspoon black and white sesame seeds
Beurre Blanc
1/4 cup minced shallot
1 tablespoon minced ginger
2 tablespoons orange zest
1 cup dry white wine
1 cup orange juice
1/2 cup heavy cream
1 cup cold unsalted butter
1 teaspoon soy sauce
1 pinch salt
1/8 teaspoon wasabi powder

Preparation

Combine say sauce, 1 teaspoons wasabi powder, 1/4 teaspoons of five-spice powder, and olive oil.
Soak tuna steaks in this for 10 minutes.
Press into a shallow pan containing bread crumbs, remaining wasabi powder, five spice powder, and sesame seeds.
The steaks should hold breading well and be placed in a cooler until you finish your beurre blanc.
Then sear to a golden finish on each side in a saute pan of extremely hot olive oil.
For the beurre blanc, combine the first five ingredients and bring to a boil.
Bring down the heat to a simmer and reduce by two-thirds.
Add cream and reduce by half, then whisk in the butter, piece by piece, until smooth and shiny.
Add soy sauce, wasabi, and salt to taste.
Serving: Place a pool of the sauce in the center of plate, cut the steaks in half on a dramatic angle to reveal the rare center of tuna, and stack upon each other, cascading down one side. Serve with your choice of sides, such as gingered carrots or a potato in puff pastry.