Dish off the Block: Wasabi tuna steaks

Thu, 09/05/2019 - 10:00pm

In my former career (before becoming a full-time foodie), I travelled extensively in China, Vietnam, and Indonesia. I was, and continue to be, greatly inspired by the flavors and cultures of Southeast Asia. Tuna steak pairs beautifully with Asian flavors and this dish provides the perfect balance of heat from wasabi and ginger to highlight the creamy rare tuna center, over the airy fried rice, with pops of brightness from edamame and pea pods. Serves six to eight people. Yummmm!

Wasabi crusted tuna steaks


1/3 cup soy sauce

1 lemon, juiced (about 2-3 Tbsp.)

1 Tbsp. fish sauce

¼ cup rice wine vinegar

3 lbs. fresh tuna steaks (ahi grade)

3 Tbsp. olive oil

3 Tbsp. butter

Wasabi pea coating

2 Tbsp. mayo

3 garlic cloves, minced

1 tsp. ginger, grated on a microplane

1 Tbsp. wasabi cream

1 cup wasabi peas

1 cup panko breadcrumbs

Edamame fried rice

3 Tbsp. olive oil

3 Tbsp. butter

1 small onion, chopped

5 garlic cloves, chopped

1 jalapeno, chopped (seeds included)

1 tsp. ginger

5 eggs

1 tsp. salt

1 tsp. black pepper

3 cups cooked rice

1 cup pea pods, strings removed

1 cup edamame

3 Tbsp. soy sauce

2 Tbsp. fish sauce

1 Tbsp. rice wine vinegar

¼ cup cilantro, chopped


Combine the marinade ingredients in a large ziplock bag and add tuna. Marinate for one hour.

Remove steaks from marinade and pat dry. Heat oil and butter in a large skillet over medium high heat.

Mix mayo, garlic, ginger, and wasabi cream in a small bowl. Spread half of the mixture in a thin layer over one side of each tuna steak.

Pulse the wasabi peas in a food processor until a powder forms with some small chunks remaining.

Mix the panko breadcrumbs with the wasabi peas and press half of the mixture into the wasabi mayo on each tuna steak.

Place the steaks crust-side down in the frying pan. Spread the remaining mayo mixture over the other side of the tuna steaks and press the remaining wasabi pea crumbs into the mayo.

Cook the steaks for about 3 minutes until golden brown and gingerly flip to the other side and cook for 3 minutes more. The tuna will be rare (red) in the middle. Set aside covered with foil to keep warm until ready to serve

For the rice, heat olive oil and butter in a large non-stick skillet. Sauté onions, garlic, jalapeno, and ginger over medium-high heat until soft and fragrant.

Push the onion mixture to one side of the pan and add the eggs. Scramble the eggs until just cooked through and break into small pieces.

Mix in the onion mixture and add salt, pepper, and rice. Cook for 3 minutes, stirring frequently.

Add pea pods, edamame, soy, fish sauce, and rice vinegar to the pan and cook for another 3 minutes, stirring frequently, until pea pods are bright green and slightly tender (but still crisp). Toss in cilantro.

Serve tuna on top of rice with a slice of lemon.