Seared Tuna with Wasabi Beurre Blanc and Pineapple-Ginger Chutney
1 cup wine - for the cook
2 Tablespoons white wine vinegar
10 oz. white wine
1/4 cup minced shallots
1 1/2 - 2 Tablespoons wasabi paste
1 Tablespoon soy sauce
1 cup unsalted butter, cubed
Salt and Pepper
1 Tablespoon olive oil, or a little more
1 cup chopped cilantro
6 tuna steaks
2 Tablespoons vegetable oil
1/2 of red bell pepper, finely diced
3 Tablespoons minced fresh ginger
1/2 of small onion, finely diced
1/2 cup white vinegar
2 cup fresh pineapple, medium dice
1/3 cup brown sugar
1 teaspoon salt
Combine white wine vinegar, white wine and shallots in a small saucepan over med-hi heat. Simmer until the liquid is reduced to about 2 Tablespoons. Strains out the shallot and discard. Return liquid to pan.
Stir the wasabi paste and soy sauce into the reduction in the pan. Over low heat gradually whisk in the butter one cube at a time allowing the mixtures to emulsify, careful not to let it boil. When all of the butter has been incorporated stir in the cilantro and remove from heat. Hold by pressing a piece of saran wrap directly over sauce and placing the sauce pan into another sauce pan of low simmering water. Prepare tuna.
Heat a large skillet over medium-high heat until smoking. Brush tuna with olive oil and season with salt and pepper. Sear on each side to desired doneness.
In a sauté pan heat oil over medium-high heat. Add red peppers and onions, sauté for 5-7 minutes, stirring often. Add ginger, sauté 1 minute. Add pineapple, vinegar, and brown sugar and sauté. Reduce heat to medium-low and simmer 10-15 minutes, or until liquid is mostly absorbed. Remove from heat and cool to room temp.
To serve: Put some sauce on the plate and place tuna on top. Add more sauce and top with pineapple-ginger chutney. Serve remaining sauce and chutney on the side.
Pairs Well With
From the Sauce du Jour Kitchen
For the Seafood Cooking Class - 103
This dish is one of my best creations ever! I made it almost every week for guests who were vacationing aboard our boat, in the BVI's. Don't be alarmed by the amount of wasabi paste in the recipe; the nasal-clearing factor cooks off, leaving the taste of the wasabi without the stinging bite. The chutney is the perfect sweet accompaniment to the dish, and of coarse, the ginger and wasabi go together like....well, ginger and wasabi.