PEPPER PAN SEARED TUNA WITH WASABE CREAM SAUCE

2 8oz. Portions sushi grade tuna
1/2 oz. Table grind black pepper
Stax Seasoning to taste
1/2 oz. Wasabe powder
1/2 oz. Water
1 each Shallot minced
1/2 cup White Wine
1/2 Lemon
1/2 Cup Heavy Cream
2 oz. Whole Butter

Make a paste with the water and Wasabe powder.

In a hot pan, add butter, shallots, White wine and lemon juice. Reduce wine until it's almost gone. Add heavy cream and reduce to a simmer.

In another hot pan, sear pepper coated tuna for 30 seconds on each side.

Strain butter sauce to remove shallots and season to taste with Stax's Seasoning. Reserve the shallots. Remove 1/2 the butter sauce and reserve it for the tuna. Whisk wasabe into the remaining butter sauce over low heat. Gradually whisk whole butter until all is incorporated.

Slice tuna approximately 1/8 inch thick against the grain of the meat. Place the sauce in the well of the plate and top it with sliced tuna. Serve immediately.