The secret ingredient in this elegant yet simple dish is our crunchy, spicy Wasabi Peas, which add texture and seasoning to seared rare ahi tuna steaks. Just a dab of ponzu sauce is all that is needed to complete this dish. If desired, serve with cooked somen or soba noodles.

Prep time: 0 min

Cook time: 65 min

Total time: 65 min

Seared Rare Ahi Tuna with Wasabi Pea Crust
Copyright Recipe © 2015 Woodland Foods


  • 2 (12 Oz.) Tuna Steaks, 1-inch thick

  • 5 Ounces Wasabi Peas

  • 1 Cup All-Purpose Flour

  • 1/2 Teaspoon Kosher Sea Salt Flakes

  • 1 Egg, whisked with 2 tablespoons water

  • 3 Tablespoons Vegetable Oil

  • Ponzu Sauce, for dipping


  1. Rinse tuna steaks and wrap tightly in plastic wrap. Place in freezer for 45 minutes.

  2. Place Wasabi Peas in food processor, and process until texture resembles coarse salt. Transfer to wide, shallow bowl and set aside.

  3. Whisk together flour and salt, and place in another wide, shallow bowl. Place egg and water mixture in separate bowl.

  4. Remove tuna from freezer and unwrap. Roll in flour mixture, and tap off excess. Dip in egg mixture, then roll in crushed Wasabi Peas. Let rest 10 minutes.

  5. Meanwhile, preheat heavy skillet over low heat. Once tuna has rested, turn heat to medium and add oil to pan, swirling to coat. Sear fish for about 2 minutes per side, including all edges.

  6. Serve immediately with ponzu sauce on side.