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