Wasabi Pea Seared Tuna
The inspiration for this came dish from a restaurant in San Diego. Unfortunately I don’t remember which restaurant it was since I was pretty much in a perpetual food coma the entire trip.
Last week (mind you while in day two of cleaning out the freezer) I was in a mood where pork, beef, or chicken did not sound good. So my mind started to lean towards a salad and then like the cartoon light bulb going off over the head I realize I should do an attempt of the seared tuna. A quick visit to the local seafood restaurant that thankfully has a great seafood counter along with reasonable prices rewarded me with a nice slab of tuna.
For this recipe you will need:
- Tuna steak
- 1/4 cup of ground wasabi pea for each tuna steak. The easiest way I found to grind them is in your trusty coffee grinder that is dedicated for spices.
- High temperature oil (I used canola)
Preheat your favorite skillet over medium-high for a couple of minutes. While the pan is coming up to temperature rub the steaks with some oil and then roll around in the ground wasabi peas to coat. Pour a good squirt of oil into the skillet and then add in the tuna steak. Cook for 45-60 seconds a side.
Slice the tuna into strips, serve, and enjoy!
hey Jeff - that tuna looks perfectly cooked. Did you use rice wine vinegar for the dressing?
This tuna looks fabulous (the fact that I love the flavor of wasabi doesn’t hurt)! Nice job here, Jeff.
The dressing is actually just extra virgin olive oil. Never thought about making a simple vinaigrette using rice wine (doh).
Perfect-o salad, I love wasabi so wowzer on thsi one.
That tuna looks good. I like the sound of using the ground wasabi peas in this way!
what a creative thinking!!! never thought of even using the wasabi peas in cooking… very lovely indeed… thanks for sharing
Jeff, you seared that tuna to perfection….nicely done!
your dish is gorgeous–totally restaurant-worthy! i love wasabi peas–i eat ‘em like candy.
What a perfect coating for tuna, crunchy and spicy.
What an inspired idea! I love wasabi… and crunchy coating on fish.
Yum!
Jeff, your tuna is perfectly pink! Bravo!
I have a question - when you grind these wasabi peas, do you get the paste that goes with sushi? I know it sounds silly, but I have the paste and I’m wondering if this is what you mean.
Wonderfully simple and that’d be some pretty damn good eating, even on those rushed no-time-to-cook-middle-of-the-work-week nights. I bet that tasted awesome.
This looks fancy for a meal during the week. Add a glass of wine and I would be in heaven.