This is a fast and pretty dish. The wasabi part is mostly about color and crunch so I’m still working on a way to make the flavor come through a bit more.
Yes these tuna steaks are huge, but you have to realize that we’re a meat and potato family and we never have trouble wolfing down fish. Aren’t the colors pretty (despite my awfully out of focus camera)?
2 tuna steaks 1″+ thick (if you use one big one, don’t cut it before cooking)
1/4 C wasabi peas
2 tbsp black sesame seeds
2 tbsb sesame seeds
2-3 tbsp panko bread crumbs (if you don’t have panko, just skip the bread crumbs and use more sesame seeds)
1 tbsp toasted sesame oil
Special sauce (below)
Leave tuna in fridge until you have everything else ready. If it comes to room temp, you’ll risk overcooking it which is like eating a $30 can of tuna.
Crush peas in Cuisinart or gently in a Ziploc. They’ll tear the bag easily so use a heavy skillet instead of a mallet to crush them.
Make special sauce.
Combine crushed peas with both sesame seeds and panko on a plate. S+P the tuna steaks on both sides. Press into crust mixture, making sure to get the edges.
Heat oil in a 12″ nonstick skillet on med high for several minutes to ensure a good sear when the tuna hits the pan. Add tuna and cook on each side 1-2 minutes. Set a timer! when they’re done, remove immediately from pan to stop cooking.
1/2 C brown sugar
1/2 C soy sauce
juice of 1 lemon
1 tbsp honey
1 tsp grated fresh ginger (optional)
Put all ingredients in small sauce pan and simmer for 10 minutes or until desired thickness. So easy and goes well on everything.