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Wasabi-Encrusted Tuna Steaks

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1 tbsp five-spice powder
1 tbsp grated fresh ginger
2 tbsp sake
2 tbsp rice vinegar
2 tbsp tamari
1/4 cup sesame oil
2 lbs ahi (sushi-grade) tuna steaks, each about 1-inch thick
1/2 lb wasabi peas, crushed (place in zipper bag and use rolling pin or other heavy object to crush)
2 tbsp light brown sugar
    cooking oil for sautéing fish


In a large bowl, whisk together the five-spice powder, ginger, sake, rice vinegar, tamari and sesame oil.  Add the tuna steaks and turn to coat, let marinate for 30 minutes.  Meanwhile, combine the crushed wasabi peas and brown sugar in a pie plate.

Remove the tuna steaks from the marinade and press into the pea mixture to coat all surfaces.  Then, pour the marinade into a small saucepan and bring to a simmer over medium-high heat.  Reduce heat to medium and simmer until the sauce has thickened, 5 to 10 minutes.

Next, heat oil in a large, heavy skillet over medium-high heat.  Add several steaks at a time to the pan, searing each side about 30 seconds, using tongs to turn steaks so that the top, bottom and sides are seared.  The tuna will be vey rare, with a nice crust.  repeat with remaining steaks.

Whisk sauce to recombine, then drizzle over tuna and serve.

(serves 6)


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09/17/2010 - Posted by | Seafood

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