At a glance
This elegant dish brings together perfectly seared tuna steaks, tender green asparagus, and a silky homemade hollandaise sauce that comes together in just 15 minutes. The trickiest part is maintaining a gentle temperature when whisking the egg yolks over the water bath so they don't scramble, and then carefully drizzling in the butter to keep the sauce smooth and glossy. Once you've got the sauce down, you're looking at a restaurant-quality meal that feels fancy but requires surprisingly little fuss.
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Prepare the fish and asparagus
Season each tuna steak simply with salt and pepper. Sear it in a hot pan for one minute on each side. Trim the dried-out, tough ends off the asparagus and lightly fry it in a knob of butter. Again, just season with salt and white pepper.
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Whisk the egg yolks
Place 3 egg yolks and 2 tablespoons of white wine in a bowl set over a water bath. Whisk with a whisk, making sure the water in the pot never boils — otherwise the yolks will scramble. Add a heaped teaspoon of mustard. Season with a pinch of salt and white pepper.
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Add the butter
Once the mixture has thickened, slowly drizzle in the melted, slightly cooled butter in a thin stream, whisking constantly.
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