Sesame Crusted Ahi Tuna And Wasabi Beurre Blanc

Ingredients

1 sushi grade tuna loin
16 gr black sesame seeds
16 gr sesame seeds
18 gr shallots
1 sprig thyme
4 gr cracked black pepper
1 bay leaf
120 ml wine
60 ml cream
1 stick butter
1 wasabi paste with
16 ml 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 dozen medallions. Serve immediately on serving plates. Drizzle with beurre blanc and wasabi mixed with the rice vinegar.