Categories: Asian
Ingredients
- 1/2 cup panko bread crumbs (or gluten free panko)
- 3 tablespoons black and white sesame seeds
- 4 (5-ounce) raw ahi or yellowfin tuna steaks (I used Trader Joes frozen ahi tuna steaks)
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- Canola oil or cooking spray
- 2 tablespoons reduced sodium or gluten-free soy sauce
- 1 teaspoon prepared wasabi paste
- 2 teaspoons minced shallots
- 1/4 cup white wine (I used Sauvignon Blanc)
- 2 tablespoons whole milk
- 2 tablespoon unsalted butter
- 4 cups fresh baby arugula
- 4 cups fresh baby spinach
- Sliced radish, for garnish (optional)
- Sliced cucumber, for garnish (optional)
Directions
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Mix panko and sesame seeds on a large plate or shallow bowl.
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Season tuna with salt and pepper, to taste. Gently press both sides of each tuna steak into the crumb mixture.
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Heat a large skillet over medium-high heat and spray with oil.
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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.
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Set all 4 steaks on a cutting board and allow them to rest and cool.
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Meanwhile, in a small bowl, combine soy sauce and wasabi paste. Set aside.
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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).
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Remove from heat and whisk in soy and wasabi paste mixture. Add butter and whisk to combine.
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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.