Dinner: Seared Ahi Tuna

Seared Tuna sounds more like something you get in a sushi place, but the best I have ever had is in Cabo. Now it is a toss up whether it is better at Baja Cantina or Cafe Dorian, but I am going to give it to Cafe Dorian based on presentation! The cafe is right on the pier in downtown Cabo, the first time I went was with my parents for my Mom's birthday. We loved it! Naturally when we went to Cabo for Matt's birthday we ate at Cafe Dorian. Hey it's our birthday place. This picture is from when they saute your food table side. This recipe is the closest I have found to their amazing seared tuna. Don't forget to buy sushi grade tuna because you are only going to sear it.

Sauce:
2 tablespoons white wine vinegar
1 1/4 cup white wine (Remember if you wouldn't drink it don't eat it!)
1/4 cup minced shallots
2 tablespoons wasabi paste, I like it hot you can reduce the amount
1 tablespoon soy sauce
1 cup unsalted butter, cubed
salt and black pepper to taste
1 tablespoon olive oil, or as needed
1 cup chopped cilantro leaves
fresh tuna steaks, 1 inch thick
This is enough sauce for about 4 steaks

Combine the white wine vinegar, white wine and shallots in a small saucepan over medium heat. Simmer until the liquid is reduced to about 2 tablespoons. Strain out shallot and discard, return liquid to the pan.
Stir the wasabi and soy sauce into the reduction in the pan. Over low heat, gradually whisk in butter one cube at a time allowing the mixture to emulsify. Don't let it boil. When all of the butter has been incorporated, stir in cilantro, and remove from heat. Pour into a small bowl, and set aside.
Heat a large skillet over medium-high heat. Brush tuna steaks with olive oil, and season with salt and pepper. Place in the hot skillet, and sear for 1 to 2 minutes on each side. Be careful not to overcook, this fish should be served pink in the center. Top with sauce.