Sesame Crusted Ahi Tuna and Wasabi Beurre Blanc

• 1 piece ahi tuna loin
• 2 tablespoons sesame seeds black
• 2 tablespoons sesame seeds
• 2 tablespoons shallots chopped
• 1 Sprig thyme fresh
• 1/2 tablespoon black pepper cracked
• 1 each bay leaves
• 1/2 cup white wine
• 1/4 cup heavy whipping cream
• 1 stick butter cut into small pieces, at room temp
• 1 tablespoon wasabi powder diluted with tablespoon rice vinegar

1. Season tuna with salt and pepper on each side.
2. Combine black and white sesame seeds and roll tuna in mixture.
3. Set aside.
4. In a saucepan simmer shallots, thyme, pepper, bay leaf and white wine.
5. Reduce slowly until dry.
6. Add heavy cream and bring to a boil.
7. Slowly whisk in butter, one piece at a time.
8. Season with salt and pepper, strain, and keep beurre blanc warm.
9. In a large skillet sear tuna, lightly brushed with olive oil, for 2 minutes on each side.
10. Slice into 12 medallions.
11. Serve immediately on serving plates.
12. Drizzle with beurre blanc and wasabi mixed with the rice vinegar.

tuna loin, sesame seeds black, sesame seeds, shallots, thyme, black pepper, bay leaves, white wine, heavy whipping cream, butter, wasabi powder

Taken from recipeland.com/recipe/v/sesame-crusted-ahi-tuna-wasabi--39357 (may not work)