This Wasabi-Crusted Tuna provides loads of heart-healthy omega-3 fatty acids and can also be served as a first course when sliced into smaller pieces. The wasabi plant is part of the same family as horseradish and mustard seed, and has an extremely strong flavor known to stimulate the nasal passages. Wasabi’s powerful pungency never fails to create that wow factor! Serve over a bed of stir-fried spinach or baby bok choy.
2 (1″-thick) tuna steaks
1 cup coconut or almond milk
5 ounces wasabi peas
1 cup almond flour
3 tablespoons canola oil
- Slice each tuna steak in half; wash and dry each one and wrap tightly in plastic wrap. Place in the freezer for 45 minutes.
- Mix the egg and milk together, and set aside. Crush the wasabi peas until coarsely ground. Unwrap the tuna, coat each piece in flour, then dip into the egg and milk mixture, and then roll in the crushed wasabi, coating each side. Allow tuna to sit for 10–15 minutes, while preheating a heavy frying pan over low heat.
- Add canola oil and turn frying pan up to high. Add tuna after 1 minute. Sauté tuna 1 minute on all sides. Serve immediately as tuna steaks, or slice into multiple smaller pieces.