Seared Tuna with Wasabi Beurre Blanc

Seared Tuna with Wasabi Beurre Blanc


1/2 bottle Pinot Gris

2 Tbsp  White Wine Vinegar

¼ cup  Shallots – Finely chopped


1 Tbsp Wasabi paste

1 Tbsp Soy Sauce

1 C Butter - cubed


Sea Salt,  Fresh Cracked Black pepper, extra virgin olive oil

Sashimi-grade Tuna (Fresh Ahi steaks are best, frozen albacore loins are a close second - thawed of course)


1.     Pour wine, vinegar into saucepan, add shallots.  Heat on med-high heat until boiling. 

2.    While sauce boils, season the tuna with olive oil, salt and pepper

3.    When wine has reduced to half, remove the shallots.  Lower heat to medium, continue to boil until wine reduces to a few tablespoons of syrupy liquid. 

4.    Start heating a heavy frying pan (cast iron or steel).

5.    Add wasabi paste and soy sauce to reduced wine.  Whisk together.  Start whisking cubes of butter into the sauce.  Keep from boiling, add more butter and/or reduce heat so that butter is emulsified into the sauce, not boiled.  When all the butter is whisked into the sauce, remove from heat and pour into a serving jug.

6.    When the frying pan is very hot, add tuna to the pan and sear the first side.  A minute or two is all it needs for a thin steak, thicker steaks (2 cm+) can take 3 or 4 minutes per side.  Tuna should still be pink in the middle when done.

7.   Once the first side is seared, flip the tuna over and sear the second side (and for loins, sear the third side)

Cut tuna into slices, and cover with beurre blanc

Enjoy with a crisp glass of Rocky Creek Pinot Gris.

note:  this recipe is great with some fresh baked sourdough bread - amazing for sopping up extra sauce.