Categories: Asian

Ingredients

• 1/2 cup panko bread crumbs (or gluten free panko)
• 3 tablespoons black and white sesame seeds
• 4 (5-ounce) raw ahi or yellowfin tuna steaks (I used Trader Joes frozen ahi tuna steaks)
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• Canola oil or cooking spray
• 2 tablespoons reduced sodium or gluten-free soy sauce
• 1 teaspoon prepared wasabi paste
• 2 teaspoons minced shallots
• 1/4 cup white wine (I used Sauvignon Blanc)
• 2 tablespoons whole milk
• 2 tablespoon unsalted butter
• 4 cups fresh baby arugula
• 4 cups fresh baby spinach
• Sliced radish, for garnish (optional)
• Sliced cucumber, for garnish (optional)

Directions

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

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

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

4. 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.

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

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

7. 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).

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

9. 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.

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