Ingredients:

  • 8 oz sashimi-grade ahi tuna fillet
  • 4 Tbsp unsalted butter, softened
  • 2 tsp prepared wasabi paste
  • 1 Tbsp high heat oil (such as avocado or grapeseed)
  • 0.5 tsp Kosher salt, divided
  • 0.5 tsp black pepper, divided
  • 5 oz mixed spring greens

Instructions:

  1. In a small bowl, combine the softened butter and wasabi paste until thoroughly mixed. Place the mixture onto parchment paper, roll into a tight log, and chill in the freezer for at least 10 minutes until firm.
  2. Pat the ahi tuna fillet completely dry. Season all sides generously with the kosher salt and black pepper. Heat the high heat oil in a cast iron skillet over high heat until it is smoking slightly. Sear the tuna for 30 to 60 seconds per side, achieving a crisp crust while keeping the center rare.
  3. Immediately remove the tuna from the heat and allow it to rest for 2 minutes. While resting, divide the mixed spring greens between two serving plates. Slice the tuna thinly against the grain (about 1/4 inch thick) and arrange the slices over the greens.
  4. Slice the chilled Wasabi Butter log into thin discs. Place 2-3 discs directly on top of the warm, sliced tuna on each plate. The residual heat will instantly melt the butter, creating the sauce. Serve immediately.