Big Eye Tuna Recipe
Sushi-grade tuna with panko and sesame encrusting served over beurre blanc sauce and finished with aged Balsamic
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Beurre Blanc Sauce
In a saucepan, melt 2 tablespoons of butter over medium heat. Add minced shallots and sauté until translucent. Pour in white wine and simmer until reduced by half. Lower the heat and gradually whisk in the remaining butter, piece by piece, until emulsified. Stir in heavy cream and season with salt and pepper. Keep warm.
- 2
Prepare the Tuna
Season the Big Eye Tuna steaks with salt and pepper. In a bowl, beat the egg and dip each tuna steak into the egg, allowing excess to drip off. In another bowl, combine panko breadcrumbs and sesame seeds, then coat each tuna steak in the mixture, pressing gently to adhere.
- 3
- 4
Plate the Dish
On a plate, spoon a generous amount of beurre blanc sauce. Place the seared tuna steaks on top of the sauce and drizzle with aged balsamic vinegar. Serve immediately.