Wasabi Encrusted Tuna Steaks

"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 ..." See moreenough (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."

"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 pou..." See morend. (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."

"the sauce and marinade was *great*. I used wasabi paste instead of the peas, based on other reviews of burning and such. I still had some burning, but I think I just need to adjust the recipe a bit...." See more "