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
Ingredients
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2 (12 Oz.) Tuna Steaks, 1-inch thick
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5 Ounces Wasabi Peas
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1 Cup All-Purpose Flour
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1/2 Teaspoon Kosher Sea Salt Flakes
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1 Egg, whisked with 2 tablespoons water
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3 Tablespoons Vegetable Oil
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Ponzu Sauce, for dipping
Directions
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Rinse tuna steaks and wrap tightly in plastic wrap. Place in freezer for 45 minutes.
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Place Wasabi Peas in food processor, and process until texture resembles coarse salt. Transfer to wide, shallow bowl and set aside.
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Whisk together flour and salt, and place in another wide, shallow bowl. Place egg and water mixture in separate bowl.
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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.
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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.
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Serve immediately with ponzu sauce on side.