- 2 tbsp white wine vinegar
- 10 oz dry white wine
- 1/4 cup shallots, minced
- 1 tbsp wasabi paste
- 1 tbsp soy sauce
- 3/4 cup unsalted butter, cold and cut into pieces
- Kosher salt and black pepper, to taste
- 1 tbsp extra virgin olive oil, and more as needed
- 1 cup cilantro, chopped
- 6 6 oz Hawaiian albacore tuna steaks, from Seafood department
Combine the white wine vinegar, white wine, and shallots in a small saucepan over medium heat. Simmer until the liquid is reduced to about 2 tablespoons. Strain out shallot and discard; return liquid to the pan.
Stir the wasabi and soy sauce into the reduction in the pan. Over low heat, gradually whisk in butter one cube at a time, allowing the mixture to emulsify. Be careful not to let the mixture boil. When all of the butter has been incorporated and the sauce has reduced to a nice, thick consistency, stir in cilantro and remove from heat. Pour into a small bowl, and set aside.
Heat a large skillet over medium-high heat. Brush tuna steaks with olive oil, and season with salt and pepper. Place in the hot skillet and sear for 3 to 5 minutes on each side. Be careful not to overcook; this fish should be served still a little pink in the center. Serve with sauce.