The best tuna recipe ever

I know this is rather monochromatic, but it was delicious!

Cooking tuna can be daunting.  Most people like it rare but I'm not one of those people. I like mine cooked just over rare, meaning still a little pink inside. This takes some practice but it's not impossible, to be sure.  What I've figured out is that if the tuna is about 1- 1 1/2 inches thick, I cook it for 3 minutes on the first side and 2 minutes on the second.  There, that's it.  Now you have no reason to be afraid anymore. Go buy some tuna.

Now, if you want to have really spectacular, awesome, mind-blowing tuna, then here's what you need to do. I got this from the Internet, I think. This makes enough for the three of us.

1 Tbs white wine vinegar
1/2 cup white wine
2 Tbs minced shallot
1 1/2 tsp wasabi paste (don't let this spook you)
1 1/2 tsp soy sauce
1/2 cup butter, cut into cubes
1/2 cup chopped cilantro
3 6 oz tuna steaks, about 1" thick

Simmer the vinegar, wine & shallots over medium heat until it reduces to a couple of Tablespoons.  Strain out the shallots & return liquid to the saucepan.  Add the wasabi & soy sauce.  Over low heat, add the butter one cube at a time, whisking it to emulsify. DON'T LET IT BOIL. When all the butter is incorporated, remove from heat and set aside.

Meanwhile, rub olive oil on the tuna and season with salt & pepper. Heat skillet over medium-high heat.  Place fish in the hot skillet and sear 3 minutes on first side, then 2 minutes on the flip side.  Of course, adjust this time if you like yours more rare or more done, although I wouldn't recommend going more toward done.

Serve with the wasabi butter spooned over the fish. 

You may want to serve pasta, potatoes or rice with this because the butter sauce is so fantastic. Most recently, we had this with wild rice and roasted cauliflower.  This sauce is dangerous, folks. I mean, you might find yourself wanting to just eat it with a spoon. I think it would also be wonderful with salmon or chicken.  And don't let the wasabi scare you off.  As it cooks, it mellows and just imparts a cool flavor.  It is NOT spicy at all.  So please don't let that ingredient prevent you from trying this dish.  I promise you that you'll love it!

Would love to hear your comments below after you try it. If you don't love this dish then I'll tap dance down Main Street wearing a rainbow afro. That's how confident I am that you'll love it.  Bon Appetit!