Ahi Tuna au Poivre with Wasabi Butter

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Ahi Tuna au Poivre with Wasabi Butter

 Wasabi Butter  — Yield: 1 ½ cups

10 Tbsp. Wasabi powder
1 lb. butter, soft
6 oz. blond type miso paste
4 Tbsp. chopped chives
1 Tbsp. Chili sambal sauce
4 Tbsp. soy sauce, preferably Kikkoma
Juice of one lemon

In food processor mix butter, miso, and wasabi powder till smooth.

Add soy, lemon and sambal, process till combined. Fold in herbs. Set aside.

Sesame Rice Cakes — Yield: 24 rice cakes

3 cups sushi rice or short grain rice
3 Tbsp. black & white mixed sesame seeds
10 scallions, minced
4 Tbsp. rice wine vinegar
4 Tbsp. rice wine (mirin)
4 tbsp canola oil

Cook sushi rice in rice cooker. Combine vinegar and mirin and stir into rice. Add seeds and scallions. Spread rice out on a sheet pan to ½ inch thick. Let cool. Cut into 2 inch squares or circles. Preheat a nonstick skillet on medium heat for 1 minute, brown in canola oil until crispy on each side.

Seared Ahi Tuna

(4) four-ounce pieces Ahi tuna steaks
4 tbsp Kosher salt
4 tbsp coarse ground pepper
3 tbsp grapeseed or canola oil
2 tsp pure sesame oil

To Finish & Plate:

Season tuna with kosher salt and coarse ground pepper on both sides. Preheat a cast iron skillet on medium high heat with no oil. Drizzle oil on tuna pieces. Sear tuna 2 minutes per side until rare. Slice tuna into thin slices. Fan tuna slices on the edge of the cake. Drizzle sesame oil over tuna pieces. Spread wasabi butter on tuna and broil just until butter melts, approximately 30 seconds. Serve immediately.

 

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