Ingredients
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-
3
-
4
-
-
-
-
2
-
1
-
2
-
-
2
-
2
-
4
-
4
-
Directions
The sauce, made with soy, wasabi, shallots, white wine, milk and butter is addictively delicious. Seriously, I could eat this every single day. This salad is also perfect for outdoor alfresco dining on a warm summer night. You may also like these summer tuna recipes, Sesame Crusted Tuna Steak on Arugula and Ahi Tuna Watermelon Salad.,,Please welcome guest post and my dear friend, Heather K Jones.,Tuna Salad Wraps,Chickpea Tuna Salad,Mayo-less Tuna Macaroni Salad,Italian Tuna and Brown Rice Salad (Riso e Tonno),Tuna Deviled Eggs,Canned Tuna Ceviche
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Steps
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1
Done
|
Season Tuna With Salt and Pepper, to Tastegently Press Both Sides of Each Tuna Steak Into the Crumb Mixture |
|
2
Done
|
Heat a Large Skillet Over Medium-High Heat and Spray With Oil. |
|
3
Done
|
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. |
|
4
Done
|
Set All 4 Steaks on a Cutting Board and Allow Them to Rest and Cool. |
|
5
Done
|
Meanwhile, in a Small Bowl, Combine Soy Sauce and Wasabi Paste.set Aside. |
|
6
Done
|
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). |
|
7
Done
|
Remove from Heat and Whisk in Soy and Wasabi Paste Mixture. Add Butter and Whisk to Combine. |
|
8
Done
|
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 Tablespoons of Sauce.serve Immediately. |
