Photo by Ron Manville
If Wolfgang Puck can do it, so can you. This Pan-Seared Ahi Tuna with Wasabi Cream Sauce from Wolfgang Puck Makes It Easy brings the fine dining to your own kitchen. Not to mention it's super easy!
Time: 20 minutes
1 1/2 tablespoons black, white, or mixed whole peppercorns
3/4 teaspoon whole coriander seeds
2 pounds fresh ahi tuna fillets
1 cup Chardonnay
1 cup heavy cream
1 teaspoon fresh lemon juice
1/2 teaspoon kosher salt(or to taste) 2 tablespoons unsalted butter, cut into pieces
2 to 3 teaspoons wasabi powder (or more to taste) stirred into a paste in 1 or 2 teaspoons of water; or 2 to 3 teaspoons wasabi paste
1 tablespoon olive oil
Crack the peppercorns and coriander seeds and spread on a plate. Press the tuna steaks into them firmly on both sides to coat them with the spice mixture. Set the tuna steaks aside. Make the sauce. Bring the wine to a boil in a medium saucepan over high heat and continue boiling until it has reduced by half its volume, 5 to 10 minutes. Stir in the cream and continue boiling until the sauce is thick enough to coat the back of a spoon. Stir in the lemon juice and kosher salt. Using a whisk, beat in the butter a piece at a time until the sauce is thick and glossy. Whisk in the wasabi paste and continue stirring until it is thoroughly combined with the sauce. Taste the sauce and, if necessary, add a little more salt or wasabi.
Heat the olive oil in a nonstick skillet over medium-high heat. When the pan is hot, add the tuna fillets and cook them until done rare to medium-rare as you like, 1 minute or a little longer on each side. Remove from the heat and cut crosswise into 1/3- to 1/2-inch-thick slices. Spoon the sauce attractively onto individual heated serving plates or a platter. Arrange the slices of tuna overlapping on top of the sauce in the center of the plate. Serve immediately.
Reprinted from Wolfgang Puck Makes It Easy by Wolfgang Puck. Rutledge Hill Press, A Division of Thoman Nelson Publishers, Inc. copyright © 2004.
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