• 6-8 ounces fresh tuna fillet

Marinade

• ¼ cup saké (Japanese rice wine)
• 1 tablespoon ginger juice (extracted from grated fresh ginger)

Ginger Beurre Blanc

• 1 tablespoon very finely minced shallot
• 1 tablespoon peeled and very finely minced fresh ginger
• 1 tablespoon rice vinegar
• 2 tablespoons saké (Japanese rice wine)
• 3-4 tablespoons sweet butter

• pinch salt

Garnish

• 1-2 teaspoons finely chopped beni shōga (red pickled ginger)

1. Rinse the fish under cold water and pat dry. Cut the fish into two or three portions. Combine the saké and ginger juice in a bowl, and marinate the fish, covered, in the mixture for at least 30 minutes at room temperature, and up to several hours if refrigerated
2. Place the minced shallots and ginger in a small saucepan. Add the vinegar and rice wine, and bring to a boil. Reduce the heat and simmer 1 minute or until reduced by half. Remove the saucepan from the heat and whisk in the butter, a bit at a time, until the sauce thickens. Set the sauce aside while you cook the fish.
3. Lift the fish from the marinade, and pat it dry on paper towels. Lightly sprinkle the fish with salt. Place a non-stick skillet over fairly high heat, and sear the fish for 2 minutes. Flip the fish and continue to cook over high heat for another 2 minutes. The tuna steaks should be rare in the center.
4. Remove the tuna from the skillet to heated serving dishes. Pour the warm ginger beurre blanc sauce over the tuna, garnish with bits of red pickled ginger, and serve immediately.