Ingredients
½cuppanko bread crumbs,or gluten free panko
3tbspblack and white sesame seeds
5ozahi or yellowfin tuna steaks,4 raw, used Trader Joes frozen ahi tuna steaks
½tspkosher salt
black pepper,freshly ground
canola oil,or cooking spray
2tbspsoy sauce,reduced sodium or gluten-free
1tspwasabi paste,prepared
2tspshallots,minced
¼cupwhite wine,used Sauvignon Blanc
2tbspwhole milk
2tbspunsalted butter
4cupsbaby arugula,fresh
4cupsbaby spinach,fresh
radish,sliced for garnish, optional
cucumber,sliced for garnish, optional
Preparation
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 to 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 for 2 to 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.
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 1/2 tablespoons of sauce. Serve immediately.
