| 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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