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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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An interesting a quick twist on a seared tuna appetizer! Its a keeper that you will make over and over! Ingredients:
2 fresh tuna steaks, 1 thick (20 - 24 oz total) |
5 oz wasabi peas |
1 egg |
1 c milk |
1 c flour |
salt |
canola or other flavorless oil |
Directions:
1. Cut each steak in half. Wash and dry them well and then wrap tightly in plastic wrap. Place in the freezer for about 45 minutes. Whisk the egg and the milk together. Crush the peas with a mortar and pestle until they have the consistency of very coarse salt. Unwrap and roll each piece of tuna in the flour, then dip them in the egg/milk mixture and then roll them in the crushed peas. Place on a plate and allow to rest for 10 minutes. Meanwhile, preheat a heavy cast-iron frying pan on low heat. After the resting-period is over, turn the heat to high and add about 3 tablespoons of oil to the pan. Allow to heat for about a minute and then add the fish pieces. With the heat on high, sauté the fish 1 minute on each side, including the edges. Remove and slice into one ich portions. Serve with soy sauce, shaved ginger and wasabi. Awesome!
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