Makes 4 Servings
• 4 6 oz. fresh Ahi tuna steaks, about 3/4-inch thick
• vegetable oil
• sea salt and freshly ground black pepper
• 8 Tbsp. cold unsalted butter
• 3 green onions, thinly sliced
• 1-2 Tbsp. fresh lime or lemon juice
• 3 Tbsp. soy sauce
• 1-2 Tbsp. prepared wasabi
Brush tuna steaks on both sides with the oil and season with salt and pepper.
Combine the butter, onion, lime juice, soy sauce and wasabi in a small pan.
Heat a heavy, nonstick frying pan over high heat. Place the tuna in the pan and sear until crispy and brown. Turn over and sear the other side. Be careful not to overcook the tuna. It’s best rare to medium rare.
While the tuna is cooking, heat the butter mixture over low heat, stirring constantly until smooth and emulsified.
Serve the tuna immediately, drenched with the sauce.
