Ingredients:

  • 1.5 lbs Ahi/Yellowfin Tuna Loin (Sushi/Sashimi Grade, cut into two equal 1.5-inch thick logs)
  • 2 tbsp High-Heat Neutral Oil (e.g., grapeseed or rice bran oil)
  • 3 tbsp White Sesame Seeds
  • 1 tbsp Black Sesame Seeds
  • 1 tsp Flaky Sea Salt (plus extra for seasoning)
  • ½ tsp Freshly Ground Black Pepper
  • 2 large Shallots, finely minced
  • ½ cup Dry White Wine (e.g., Sauvignon Blanc)
  • ¼ cup Fresh Lemon Juice
  • ½ cup Unsalted Butter, very cold and cut into 8 small cubes
  • 1.5 tsp Prepared Wasabi Paste (adjust to taste)
  • Pinch of Salt
  • 8 oz Mixed Salad Greens (e.g., spring mix, baby spinach, or frisée)
  • 1 English Cucumber, thinly sliced or ribboned
  • 4 Radishes, thinly sliced
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tbsp White Wine Vinegar
  • 1 tsp Dijon Mustard
  • Pinch of Salt and Pepper

Instructions:

  1. Pat the tuna loin pieces thoroughly dry with paper towels. Combine the white and black sesame seeds, sea salt, and black pepper on a shallow plate. Press the tuna loins firmly into the seed mixture, ensuring all sides are evenly coated. Set aside for 10 minutes to warm slightly.
  2. In a large bowl, combine the salad greens, sliced cucumber, and radish. Whisk together the Vinaigrette ingredients (Olive Oil, Vinegar, Dijon, salt/pepper) in a separate small bowl. Set both aside.
  3. In a small saucepan, combine the minced shallots and white wine. Place over medium-high heat and boil until the liquid is reduced to about 1-2 tablespoons (roughly 3 minutes).
  4. Remove the pan completely off the heat. Add the lemon juice and the Wasabi paste; whisk vigorously. Return the pan to very low heat. Begin whisking in the cold butter cubes, one or two at a time, until the mixture thickens and becomes creamy. Do not allow the sauce to simmer or boil. Taste and adjust seasoning with salt.
  5. Place a cast iron or heavy skillet over high heat. Add the high-heat neutral oil and let it come to just below the smoking point. Carefully place the crusted tuna logs into the hot pan. Sear for exactly 45–60 seconds per side, rotating with tongs until all four sides are sealed and the crust is golden brown. The center should remain rare.
  6. Immediately remove the tuna from the pan and let it rest for 5 minutes. Use a very sharp knife to slice the tuna thinly (about ⅛-inch thick), cutting against the grain. Toss the salad greens gently with the prepared vinaigrette, and arrange onto serving plates. Lay the sliced tuna across the salad greens. Drizzle the warm Wasabi Butter Sauce generously over the tuna slices and serve immediately.