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Wasabi Encrusted Tuna Steaks
April 29, 2007

I thought this recipe was delicious! There are only 2 of us, so I cut the recipe in half. Even with only 1/2 pound of wasabi peas, there were a lot left over. Next time I will only buy 1/4 of a pound. (I can buy them in bulk at a local market) I used a food processor to crush the peas. I had a hard time with the coating; a lot of it stuck to the pan, and some of it burned. Luckily my husband likes that burnt flavor. After the steaks were cooked, I sprinkled some of the unused crushed peas over the steaks to bring back some of that wasabi kick. The sauce was delicious. I didn't have any saki, so I used Chinese rice wine. This was all-in-all a terrific way to cook tuna. My husband loved it. He has spent some time in Japan and really enjoyed the flavors. I will definately make this again.

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