Wasabi-crusted tuna brings that unmistakable nasal-clearing wow to a weeknight skillet. Tuna steaks get a quick chill in the freezer, then a triple coating of almond flour, egg wash, and coarsely crushed wasabi peas. One minute per side in a hot pan — the crust sears while the center stays ruby rare.
Wasabi-Crusted Tuna
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.
Serves 2–4
2 (1"-thick) tuna steaks
1 egg
1 cup (240 ml) coconut or almond milk
5 ounces wasabi peas
1 cup (240 ml) almond flour
3 tablespoons (45 ml) 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.
Pro Tips
- Freeze the wrapped tuna steaks 45 minutes first — semi-firm fish is much easier to coat evenly and sears without steaming.
- Crush the wasabi peas coarsely, not to a powder; the crunchy shards are the whole point of the crust.
- Let the coated tuna sit 10–15 minutes before cooking so the crust adheres during the sear.
- Sear just 1 minute per side in very hot oil — tuna should be rare in the center, and it's best served immediately or sliced for a first course.
Frequently Asked Questions
Does the tuna need to be sushi-grade?
Since it's served rare in the center, the freshest sushi-grade tuna steaks you can find are strongly recommended.
How spicy is the wasabi crust?
Wasabi peas deliver a pungent, horseradish-like heat that hits the nose rather than the tongue — dramatic but brief.
What should I serve with it?
A bed of stir-fried spinach or baby bok choy, as the recipe suggests — the greens soak up the crust's flavor beautifully.
Can I make this as an appetizer?
Yes — slice the seared tuna into smaller pieces and serve as a first course; it's a stunning party opener.
Recipe Card
Ingredients
Method
- 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.
