Preparation Steps

• In a shallow bowl or on a plate, combine the panko bread crumbs and sesame seeds.
• Season the tuna steaks with salt and pepper. Gently press both sides of each tuna steak into the crumb mixture to coat.
• Heat a large skillet over medium-high heat and lightly coat with oil or cooking spray.
• Add two tuna steaks to the hot skillet. Sear for 2-3 minutes per side, or until the outer edge is opaque but the center is still rare. Repeat with the remaining tuna steaks.
• Remove the tuna from the skillet and let it rest on a cutting board.
• While the tuna rests, prepare the sauce. In a small bowl, whisk together the soy sauce and wasabi paste.
• In a small skillet over medium-low heat, add the shallots and white wine. Simmer until reduced by half (about 2-3 minutes).
• Add the milk to the skillet and whisk constantly until the sauce is slightly thickened and no longer looks separated (about 1 minute).
• Remove the sauce from the heat. Whisk in the soy sauce and wasabi mixture, then whisk in the butter until fully combined.
• To serve, divide the arugula and spinach evenly among four shallow bowls. Thinly slice the rested tuna steaks and place on top of the greens. Drizzle each serving with about 1.5 tablespoons of the wasabi butter sauce. Garnish with sliced radish and cucumber if desired. Serve immediately.