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.