Seared Tuna Salad with Wasabi Butter Sauce
This panko and sesame crusted seared tuna on a bed of arugula and spinach salad, all topped with a wasabi butter sauce, takes Japanese food to whole new level!
Ingredientes
Pasos
- 1
Mix panko and sesame seeds on a large plate or shallow bowl.
- 2
Season tuna with salt and pepper, to taste. Gently press both sides of each tuna steak into the crumb mixture.
- 3
Heat a large skillet over medium-high heat and spray with oil.
- 4
Add 2 steaks, spray each with oil and allow them to cook 2-3 minutes, or until the outer edge becomes opaque. Flip each steak, spray second side with oil and cook an additional 2 minutes, or until the outer edge is opaque. Repeat with remaining 2 steaks.
- 5
Set all 4 steaks on a cutting board and allow them to rest and cool.
- 6
Meanwhile, in a small bowl, combine soy sauce and wasabi paste. Set aside.
- 7
In a small skillet over medium-low heat, add shallots and wine. Simmer until reduced by half, 2-3 minutes. Add the milk and whisk constantly until the sauce no longer looks separated and has slightly thickened (about 1 minute).
- 8
Remove from heat and whisk in soy and wasabi paste mixture. Add butter and whisk to combine.
- 9
To serve: Distribute arugula and spinach evenly among 4 shallow bowls. Thinly slice the tuna and top each bed of lettuce with 1 tuna steak. Drizzle each with about 1 ½ tablespoons of sauce. Serve immediately.