| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Tvfn | 1 | Servings | |
INGREDIENTS
| 1 | Piece sushi grade tuna loin (about 1 pound, cleaned) | |
| 2 | tb | Black sesame seeds |
| 2 | tb | White sesame seeds |
| 2 | tb | Chopped shallots |
| 1 | Sprig fresh thyme | |
| 1/2 | tb | Cracked black pepper |
| 1 | Bay leaf | |
| 1/2 | c | White wine |
| 1/4 | c | Heavy cream |
| 1 | Stick butter (cut into small pieces, at room temperature) | |
| 1 | tb | Wasabi paste, diluted with: |
| 1/2 | tb | Rice vinegar |
INSTRUCTIONS
Season tuna with salt and pepper on each side. Combine black and white sesame seeds and roll tuna in mixture. Set aside. In a saucepan simmer shallots, thyme, pepper, bay leaf and white wine. Reduce slowly until dry. Add heavy cream and bring to a boil. Slowly whisk in butter, one piece at a time. Season with salt and pepper, strain, and keep beurre blanc warm. In a large skillet sear tuna, lightly brushed with olive oil, for 2 minutes on each side. Slice into 12 medallions. Serve immediately on serving plates. Drizzle with beurre blanc and wasabi mixed with the rice vinegar. Yield: 4 servings Recipe by: CHEF DU JOUR PHILIPPE CHIN SHOW #DJ9347 Posted to MC-Recipe Digest V1 #632 by "Ed Bauman" <BIRCHCREEK@msn.com> on May 31, 97
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