- 2/3 pound tuna steak
- Coarse salt
- ½ cup wasabi peas, ground to rubble
- Vegetable oil
- Wasabi oil
- Baby arugula leaves
- Lime wedges
Pat the tuna steak dry, and season it with coarse salt. Crust with the smashed wasabi peas, and place the tuna in the freezer.
Place a nonstick frying pan on the highest heat, and allow to get very hot.
When the pan is very hot, drizzle the fish with a bit of vegetable oil, and sear in the hot pan 1 to 1 ½ minutes per side. Allow to rest for 5 minutes, then cut very thinly, about 1/8 to ¼-inch thick, against the grain.
Fan the tuna slices out on a plate, and drizzle with a touch of coarse salt and wasabi oil. Serve lime wedges alongside to squeeze over the fish. Toss some baby arugula leaves with a touch of coarse salt, wasabi oil, and a squeeze of lime juice. Serve the little salad on the side of the fish.
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