Ingredients
- 1 sushi grade tuna loin
- 1 sprig thyme (fresh)
- 1 bay leaf
- 1 stick butter
- 1 wasabi paste with (diluted)
- 1/2 cup wine (white)
- 1/4 cup cream (heavy)
- 2 tablespoons shallots (chopped)
- 2 tablespoons black sesame seeds
- 2 tablespoons sesame seeds (white)
- 1 tablespoon rice vinegar
- 1/2 tablespoon cracked black pepper
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.