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Wasabi Encrusted Tuna Steaks
November 07, 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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