The Secret Ingredient (Wasabi): Wasabi Pea-Crusted Rare-Seared Tuna Recipe

• 2/3 pound tuna steak
• Coarse salt
• 1/2 cup wasabi peas, ground to rubble
• Vegetable oil
• Wasabi oil
• Baby arugula leaves
• Lime wedges

1. Pat the tuna steak dry, and season it with coarse salt. Crust with the smashed wasabi peas, and place the tuna in the freezer for just two or three minutes while the pan heats up. This will keep it as rare as possible in the center of the fish.
2. Place a nonstick frying pan on high heat, and allow to get very hot.
3. When the pan is very hot, drizzle the fish with a bit of vegetable oil, and sear in the hot pan 1 to 1 1/2 minutes per side. Allow to rest for 5 minutes, then cut very thinly, about 1/8 to 1/4-inch thick (or as you like it), against the grain.
4. Fan the tuna slices out on a plate, and drizzle with a touch of coarse salt and wasabi oil. Serve lime wedges alongside to squeeze over the fish. Toss some baby arugula leaves or mache with a touch of coarse salt, wasabi oil, and a squeeze of lime juice. Serve the little salad on the side of the fish.

tuna, salt, wasabi peas, vegetable oil, wasabi oil, arugula, wedges

Taken from www.seriouseats.com/recipes/2009/12/the-secret-ingredient-wasabi-wasabi-pea-crusted-rare-seared-tuna-recipe.html (may not work)