BUTTER UP Make sure your butter is cold or the sauce won't emulsify properly.
*WASABI: The Japanese version of horseradish with a sharp, pungent, fiery flavour. Available in specialty and Asian markets in both paste and powder forms.
food
Seared Tuna With Soy-Wasabi Glaze
This sauce is also great with salmon and halibut
Ingredients (Serves 4)
| 4 | 6-oz. fresh tuna steaks, about ¾-inch thick |
| Vegetable oil, sea salt and freshly ground black pepper | |
| 8 tbsp | cold, unsalted butter |
| 1 tbsp | freshly squeezed lemon juice |
| 3 tbsp | soy sauce |
| 1-2 tbsp | prepared wasabi* |
| 3 | green onions, thinly sliced |
Instructions
- Brush tuna steaks on both sides with oil and season with salt and pepper. In a heavy non-stick frying pan over high heat, sear steaks until browned, about 2 minutes. Turn over and sear other side. Be careful not to overcook tuna. It's best rare to medium-rare.
- Meanwhile, in a small pot, combine butter, lemon juice, soy sauce and wasabi. Heat over low heat, stirring constantly, until smooth and emulsified. Remove from heat.
- Serve tuna immediately, drenched with sauce and sprinkled with green onions.
Nutritional information
Nutrients per serving: 3 g carb, 0.1 g fiber, 40.8 g protein, 32.7 g fat, 475 calories.
*Find this and other great recipes in…
The Low-Carb Gourmet
By Karen Barnaby
A terrific cookbook even for those not following the Atkins or South Beach diets, The Low-Carb Gourmet sets a new standard in pleasurable, healthy eating.
*This recipe has been adapted from its original.
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