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Wasabi Encrusted Tuna Steaks

Wasabi Encrusted Tuna Steaks

  • Prep

    30 m
  • Cook

    10 m
  • Ready In

    1 h 10 m
chefbeo71

chefbeo71

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 534 kcal
  • 27%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 51.8g
  • 17%
  • Protein:
  • 54.7 g
  • 109%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 404 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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.
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Reviews

KymInNM
31

KymInNM

11/7/2006

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.

Dianemwj
21

Dianemwj

4/29/2007

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.

kate
17

kate

4/14/2009

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.

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