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Wasabi Pea-Crusted Seared Tuna
serves 2 to 4

Wasabi TunaIngredients

  • 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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