Wasabi Encrusted Tuna Steaks

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

Print Recipe

Prep Time 30

Cook Time 10

Total Time 1 10

Course lunch/dinner

Cuisine Japanese

Servings 6 people

Calories 1993.4 kcal

Equipment

1 Large Mixing Bowl
1 Whisk
1 Small Saucepan
1 Heavy-Bottomed Skillet Ideal for searing tuna evenly
1 Food Processor or Mortar and Pestle For crushing wasabi peas

Ingredients

Main

1 tablespoon five-spice powder
1 tablespoon grated fresh ginger
2 tablespoons sake
2 tablespoons rice vinegar
2 tablespoons tamari
¼ cup sesame oil
2 pounds ahi tuna steaks each about 1 inch thick
1 pound wasabi peas crushed
2 tablespoons light brown sugar

Instructions

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.

Notes

Ensure wasabi peas are finely and uniformly crushed for an even crust; a food processor works best here. Ahi tuna is best served rare to medium-rare; overcooking will dry it out. Sear quickly on high heat for a beautiful crust and tender interior. Reduce the marinade carefully, allowing it to thicken into a glossy sauce without scorching. For an elevated presentation, serve with a vibrant julienne of fresh vegetables like leeks, carrots, and snow peas, adding freshness and textural contrast.