Description

This panko and sesame crusted seared tuna on a bed of arugula and spinach salad, all topped with a wasabi butter sauce, takes Japanese food to whole new level!

Yield: 4servings | Serving Size: 1tuna steak with spinach and arugula

Ingredients

½cuppanko bread crumbs, or gluten free panko

3tablespoonsblack and white sesame seeds

45-ounce raw ahi or yellowfin tuna steaks (I used Trader Joes frozen ahi tuna steaks)

½teaspoonkosher salt

Freshly ground black pepper

Canola oil or cooking spray

2tablespoonsreduced sodium or gluten-free soy sauce

1teaspoonprepared wasabi paste

2teaspoonsminced shallots

¼cupwhite wine, I used Sauvignon Blanc

2tablespoonswhole milk

2tablespoonunsalted butter

4cupsfresh baby arugula

4cupsfresh baby spinach

Sliced radish, for garnish (optional)

Sliced cucumber, for garnish (optional)

Instructions

• Mix panko and sesame seeds on a large plate or shallow bowl.

• Season tuna with salt and pepper, to taste. Gently press both sides of each tuna steak into the crumb mixture.

Heat a large skillet over medium-high heat and spray with oil.

• Add 2 steaks, spray each with oil and allow them to cook 2-3 minutes, or until the outer edge becomes opaque. Flip each steak, spray second side with oil and cook an additional 2 minutes, or until the outer edge is opaque. Repeat with remaining 2 steaks.

Set all 4 steaks on a cutting board and allow them to rest and cool.

• Meanwhile, in a small bowl, combine soy sauce and wasabi paste. Set aside.

• In a small skillet over medium-low heat, add shallots and wine. Simmer until reduced by half, 2-3 minutes. Add the milk and whisk constantly until the sauce no longer looks separated and has slightly thickened (about 1 minute).

• Remove from heat and whisk in soy and wasabi paste mixture. Add butter and whisk to combine.

To serve: Distribute arugula and spinach evenly among 4 shallow bowls. Thinly slice the tuna and top each bed of lettuce with 1 tuna steak. Drizzle each with about 1 ½ tablespoons of sauce. Serve immediately.

Last Step:

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Notes

Recipe developed with Danielle Hazard.

Nutrition

Serving: 1tuna steak with spinach and arugula, Calories: 311kcal, Carbohydrates: 12g, Protein: 37g, Fat: 11g, Saturated Fat: 4.5g, Cholesterol: 80mg, Sodium: 552mg, Fiber: 2.5g, Sugar: 2g