So tonight I had no idea what to do for dinner and it was after 7pm. Ed likes to eat by 7pm so this was not the best of circumstances. I did know that we would be having roasted green beans, as we had some of those to use up, but the rest of the meal was still a mystery. As I stood in the middle of the kitchen just looking around Ed reminded me that we had a lot of frozen fish in the freezer that we had not been using as frequently as he would have liked. Taking the hint I asked him what kind of fish he would like. His reply was the first one you grab. As it happened tuna was the closest at hand. When I made sushi bowls a while ago Ed came home with some Wasabi Sauce to use in the recipe. This was not near spicy enough for my tastes, I could eat a spoonful and not feel a thing, but it did have a very pleasant taste. I stood there and thought to myself “tuna and wasabi go very well together”. The question was how to keep the wasabi on the tuna while cooking. The answer…panko. This turned out surprisingly good. I thought that there wasn’t enough wasabi taste but Ed like the milder taste and raved about this meal. As I was eating I came up with many other ways to try and make this fish. 1. add powdered wasabi to beaten egg, coat, and dredge in panko. 2. sprinkle wasabi powder on tuna steaks directly and sear. 3.Coat in egg and add wasabi powder to the panko. Iam sure that there are still others. If you happen to try one of the other methods please let me know how it turned out. For now here is the process/recipe that I followed.
P.S. I served this with goat cheese and lemon infused quinoa.
Panko and Wasabi Encrusted Tuna by Me
tuna steaks – we cooked 3
3/4 cup panko
1/3 cup Wasabi Sauce
olive oil for cooking
Coat tuna steaks in the wasabi sauce and then dredge (covering well) in panko.
Heat olive oil in a flat bottom pan. When hot add tuna steaks and cook for approx. 4 mins on each side and until coating is a nice medium brown.