Wasabi-Crusted Tuna Over An Orange-Ginger Beurre Blanc

• 32 ounces sushi-grade tuna steaks
• 1 cup soy sauce
• 2 teaspoons wasabi powder
• 2 cups panko breadcrumbs
• 1/2 teaspoon Chinese five spice powder
• 1/4 cup olive oil
• 1/4 teaspoon black and white sesame seeds
• Beurre Blanc
• 1/4 cup minced shallot
• 1 tablespoon minced ginger
• 2 tablespoons orange zest
• 1 cup dry white wine
• 1 cup orange juice
• 1/2 cup heavy cream
• 1 cup cold unsalted butter
• 1 teaspoon soy sauce
• 1 pinch salt
• 1/8 teaspoon wasabi powder

1. Combine say sauce, 1 teaspoons wasabi powder, 1/4 teaspoons of five-spice powder, and olive oil.
2. Soak tuna steaks in this for 10 minutes.
3. Press into a shallow pan containing bread crumbs, remaining wasabi powder, five spice powder, and sesame seeds.
4. The steaks should hold breading well and be placed in a cooler until you finish your beurre blanc.
5. Then sear to a golden finish on each side in a saute pan of extremely hot olive oil.
6. For the beurre blanc, combine the first five ingredients and bring to a boil.
7. Bring down the heat to a simmer and reduce by two-thirds.
8. Add cream and reduce by half, then whisk in the butter, piece by piece, until smooth and shiny.
9. Add soy sauce, wasabi, and salt to taste.
10. Serving: Place a pool of the sauce in the center of plate, cut the steaks in half on a dramatic angle to reveal the rare center of tuna, and stack upon each other, cascading down one side. Serve with your choice of sides, such as gingered carrots or a potato in puff pastry.

tuna, soy sauce, wasabi powder, breadcrumbs, chinese five spice powder, olive oil, black, beurre, shallot, ginger, orange zest, white wine, orange juice, heavy cream, cold unsalted butter, soy sauce, salt, wasabi powder

Taken from www.food.com/recipe/wasabi-crusted-tuna-over-an-orange-ginger-beurre-blanc-237107 (may not work)