Reviewed: Sep. 27, 2006

Great use of the wasabi peas. My husband loved the flavors in the marinade and the spice of the wasabi. Great way to prepare tuna steaks!! Congrats on being a finalist!

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7 users found this review helpful

Reviewer:

Marie C.

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Apr. 9, 2012

Wonderful! Our mouths were on fire,and we kept going back for more! I didn't have any 5spice powder, nor did I know what it was, so I mixed together cayenne pepper, garlic powder, cilantro, a little curry and a little cumin. I didn't have any tamari either. Turned out super hot, but REALLY good! I served it with a rice and spinach salad.

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1 user found this review helpful

Reviewer:

SamanthaA-HA

Cooking Level: Beginning

Living In: Santa Maria, California, USA

Reviewed: Apr. 30, 2012

I used the paste, whole wheat Italian bread crumbs, parmesan, and 1 tbl of brown sugar for the crust for the marinade I used the recipe for the Japanese chicken wings

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Reviewer:

Rae

Cooking Level: Professional

Reviewed: Apr. 29, 2007

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.

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20 users found this review helpful

Reviewer:

Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Nov. 7, 2006

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.

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29 users found this review helpful

Reviewer:

KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

Reviewed: Jan. 12, 2013

I absolute love these flavor combinations. However, I did my tuna outside on th grill. Seared for 2 minutes on each side. It was perfect. However, I did have a hard time getting the wasabi pea mixture to stay adhered to the tuna. Will try several of the tips that were offered from other cooks here.

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Reviewer:

tmariestanton

Reviewed: Apr. 13, 2009

the sauce and marinade was *great*. I used wasabi paste instead of the peas, based on other reviews of burning and such. I still had some burning, but I think I just need to adjust the recipe a bit.

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17 users found this review helpful

Reviewer:

kate

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

Reviewed: Jun. 4, 2008

I enjoyed the recipe but I found that the wasabi peas didn't have all that much kick to start with. So I wouldn't blame the lack of kick on the recipe. Some way of adding additional wasabi to the pea mixture would be good.

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Reviewer:

DRDON

Reviewed: Sep. 10, 2008

I think the flavor of this would have been really good, but the "crust" burned and quite frankly, burned wasabi just doesn't taste good. I also managed to overcook the tuna, but that's not the recipe's fault - it's mine. I will try this again though, because we love both tuna and wasabi around here. When I try again, I'll use wasabi paste you can buy in a tube from the store and use it as a glaze.

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Reviewer:

mlkallison

Cooking Level: Intermediate

Home Town: Abilene, Texas, USA

Living In: Farmington, New Mexico, USA

Reviewed: Jan. 24, 2007

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.

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9 users found this review helpful