Seared Tuna Recipe
served cold, wasabi pea crust, sushi rice, spicy cucumber, sesame cabbage slaw, pickled ginger, sweet pepper ponzu (contains sesame)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Wasabi Pea Crust
Seared Tuna
Sushi Rice
Spicy Cucumber
Sesame Cabbage Slaw
Sweet Pepper Ponzu
Pickled Ginger
Method
Wasabi Pea Crust
- 1
Prepare the Crust
In a food processor, combine wasabi peas, panko breadcrumbs, and salt. Pulse until finely ground. Set aside.
Sushi Rice
- 2
Cook the Rice
Rinse the sushi rice under cold water until the water runs clear. In a pot, combine rinsed rice and water. Bring to a boil then reduce to a simmer, cover, and cook for 20 minutes or until water is absorbed. Remove from heat and let sit for 10 minutes.
- 3
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice. Allow to cool to room temperature.
Seared Tuna
- 4
Prepare the Tuna
Pat the tuna steaks dry with paper towels. Season both sides with salt and black pepper.
- 5
- 6
Crust the Tuna
Press the seared tuna steaks into the wasabi pea crust, coating each side evenly. Slice the tuna into thin pieces.
Spicy Cucumber
- 7
Prepare the Cucumber
Slice the cucumber into thin rounds. In a bowl, mix sriracha, rice vinegar, and salt. Toss the cucumber slices in the mixture to coat.
Sesame Cabbage Slaw
- 8
Prepare the Slaw
In a large bowl, combine shredded cabbage and carrot. In a small bowl, whisk together sesame oil, soy sauce, and sesame seeds. Pour the dressing over the cabbage mixture and toss to coat.
Sweet Pepper Ponzu
- 9
Make the Ponzu Sauce
In a small bowl, combine finely chopped sweet pepper, soy sauce, lime juice, and sesame oil. Mix well and set aside.
