Wasabi Encrusted Tuna Steaks

SUBMITTED BY: chefbeo71 PHOTO BY: Allrecipes

"This game fish will bite 'cha back! I serve this seared tuna garnished with a julienne of leek, carrot, snow peas and mung beans."

PREP TIME	30 Min
COOK TIME	10 Min
READY IN	1 Hr 10 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

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INGREDIENTS

1 tablespoon five-spice powder
1 tablespoon grated fresh ginger
2 tablespoons sake
2 tablespoons rice vinegar
2 tablespoons tamari
1/4 cup sesame oil
2 pounds ahi tuna steaks, each about 1 inch thick
1 pound wasabi peas, crushed
2 tablespoons light brown sugar

READ REVIEWS (4)

DIRECTIONS

In a large bowl, whisk together the five-spice powder, ginger, sake, rice vinegar, tamari, and sesame oil. Add the tuna steaks and turn to coat; allow to marinate for 30 minutes.
Combine the crushed wasabi peas and brown sugar. Remove the tuna steaks from the marinade, and press into the pea mixture to coat. Pour the marinade into a small saucepan and bring to a simmer over medium-high heat. Reduce heat to medium, and simmer until the sauce has reduced and thickened, 5 to 10 minutes.
While the sauce is cooking, sear the tuna in a small amount of oil in a skillet over medium-high heat to desired doneness. Pour sauce over tuna to serve.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Apr. 29, 2007 by Dianemwj

I thought this recipe was delicious! There are only 2 of us, so I cut the recipe in half. Even with only 1/2 pound of wasabi peas, there were a lot left over. Next time I will only buy 1/4 of a pound. (I can buy them in bulk at a local market) I used a food processor to crush the peas. I had a hard time with the coating; a lot of it stuck to the pan, and some of it burned. Luckily my husband likes that burnt flavor. After the steaks were cooked, I sprinkled some of the unused crushed peas over the steaks to bring back some of that wasabi kick. The sauce was delicious. I didn't have any saki, so I used Chinese rice wine. This was all-in-all a terrific way to cook tuna. My husband loved it. He has spent some time in Japan and really enjoyed the flavors. I will definately make this again.

5 users found this review helpful

Reviewed on Nov. 7, 2006 by KymInNM

This was good but not quite as good as it sounded. The flavor of the marinade and the sauce was delicious, but the peas were hard to work with. The coating was so thick that the tuna didn't cook fast enough (and I was going for rare), so the peas just ended up burning--which wouldn't have been so bad, except then the wasabi taste was lost. Maybe I misunderstood the recipe--"crushed" to me means there are still some chunks in the mix. I think it would have been better to toss the peas into a food processor and grind them to a bread-crumb texture. I'll try it that way next time.

2 users found this review helpful

Reviewed on Jan. 24, 2007 by Caroline C

I used a pestle and mortar to thoroughly crush up the peas, but they gave the tuna an off-putting gritty texture. The wasabi flavor was also lacking - I wish I had whisked some wasabi paste into the marinade. Oh well, thanks anyway.

1 user found this review helpful

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Recipe Submitter:

chefbeo71

	Cooking Level: Professional Home Town: Budd Lake, New Jersey, USA Living In: Sarasota, Florida, USA
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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 534

Total Fat: 11.6g
Cholesterol: 68mg
Sodium: 404mg
Total Carbs: 51.8g
Dietary Fiber: 19.3g
Protein: 54.7g

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