Seared Tuna with Wasabi Butter Sauce

Been promising to get back to some healthier recipes. Being short on time, and needing to eat healthier this holiday season, I turned to my old friend RecipeZaar and found this recipe for Seared Ahi Tuna Glazed With Wasabi Butter.  Of course, I made a couple of changes… mostly born from lack of time and laziness.  This whole thing took just 15 minutes or so to whip up, and the Return On Investment was well worth it.

Ingredients
1 large tuna steak, big enough to serve 2 or 3 people
2 tablespoons sesame chili oil
salt and fresh ground pepper
1/2 cup butter
3 tablespoons low sodium soy sauce
2 tablespoons creamy horseradish sauce, wasabi
3 green onions, sliced
1 lemon, juice of

Directions

  • Drizzle sesame oil on both sides of the tuna steak. Season with salt and pepper.
  • Combine remaining ingredients in a small sauce pan. Heat over low heat until butter is melted, stirring occasionally to prevent scorching.
  • While sauce is heating, heat a heavy frying pan on another burner with high heat. Place tuna in pan and sear until crispy and brown. Turn and sear on the other side. About 2 minutes per side if you like it rare. Up to 5 if you like it well done.
Just a big ole thick tuna steak!

Just a big ole thick tuna steak!

For starters, I bought just enough tuna to feed my husband and I.  I wound up with leftover sauce, but I don’t mind.  It is good!  To sear the tuna, you want the pan pretty darn hot before you put the tuna in.  Notice that you drizzle the tuna with the oil, and then you put the tuna in the pan.  You don’t heat the oil in the pan.  I think this is key to getting the nice crispy brown outside without burning anything.

One incredibly flavorful sauce.

One incredibly flavorful sauce.

I used real butter here.  I believe regular butter is fine when not consumed alongside a lot of white carbs.  I think your favorite margarine would probably be ok here, if that is what makes you happy.   I doubt it will taste quite as good as real butter would, but I don’t think it would completely ruin the effort.  There are 28 reviews of this recipe over on RecipeZaar.  I bet at least one of them touches on the subject.  You can get LOTS of info and ideas by reading through the recipe reviews.

As always, I used low sodium soy sauce.   Now, for the wasabi, I did not use the more traditional tubed stuff.  I happened to eyeball a Manischewitz Wasabi Style Horseradish sauce on the grocery store shelf.  Who knew?  Looked interesting and was cheaper per ounce.  And guess what?  It worked very well in this recipe.  I would not recommend it for a bonafide sushi sit-down, but to add flavor to sauces or sandwiches… it’s pretty darn neat!

My side-plate-sized lovely salad.

My side-plate-sized lovely salad.

I sliced up the tuna and piled it on top of fresh spinach and sliced tomatoes to form a lovely salad.  I drizzled the sauce, in moderation, over the whole thing for a nice dressing.  Added a little fresh ground pepper over top.  It was a delicious dinner.

My buddy, TJ, gave me a link to an alternate recipe that looks well worth trying.  Maybe next week!

Comments

  1. Having tried both, the alternate I provided is our favorite. It is a bit more work, but overall a zestier sauce. Unlike you, though, I avoid moderation when applying the sauce 😉

  2. OK. I gotta make this this week. Remind me to get my Ahi tuna out of the freezer tomorrow …

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