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Wasabi Encrusted Tuna Steaks
August 26, 2011

These were not as good as I had hoped. I took the advice of others and ground the wasabi peas in the food processor. And instead of breading the tuna with the crumbs, I just sprinkled some on the top instead of baking. Even though I ground them, there were a few pea chunks that were like little pieces of gravel when you bit into them. I also didn't care for the flavor of the marinade, and it's due to the Chinese 5 spice powder. The cinnamon in the powder is overpowering for the tuna, in my opinion. I love tuna, but next time I will stick to the sesame seed coated method. It's always fun trying new things, though, and we still ate these tuna steaks. But we won't make them this way again.

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