Tuna Tataki with Wasabi Pea Crumble
Tuna Tataki with Wasabi Pea Crumble delivers a delightful fusion of flavors and textures. This dish features tender, seared sushi-grade tuna paired with a crunchy wasabi pea crumble that adds a zesty kick. Perfect for impressing guests at dinner parties or enjoying a gourmet meal at home, this recipe is both visually stunning and delicious. With simple ingredients and easy-to-follow instructions, you’ll feel like a professional chef while creating this restaurant-quality dish.
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Total Time: 17 minutes
- Yield: Serves 2
- Category: Main
- Method: Searing
- Cuisine: Japanese
Ingredients
- 8 oz sushi-grade tuna steak
- 1/2 cup wasabi peas
- 2 tbsp low-sodium soy sauce
- 1 tbsp toasted sesame oil
- 2 green onions, chopped
- 1/2 cucumber, thinly sliced
- 1/4 cup radish microgreens
Instructions
- Pat the tuna steak dry with paper towels and slice against the grain into thin pieces after marinating briefly in soy sauce and sesame oil for about 10 minutes.
- Heat a non-stick skillet over high heat until hot, then sear each side of the tuna for 30 seconds to 1 minute until browned.
- In a food processor, pulse the wasabi peas into coarse crumbs for the crumble.
- Arrange sliced tuna on a plate with cucumber ribbons, sprinkle with wasabi pea crumble, and garnish with green onions and microgreens.
- Serve immediately with additional soy sauce drizzled around the plate.
Nutrition
- Serving Size: 1 plate (approximately 200g)
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 60mg
Keywords: - For added texture, substitute crushed sesame seeds or spicy macadamia nuts for wasabi peas. - Try garnishing with edible flowers for an elegant presentation. - Store leftovers in an airtight container in the fridge for up to two days; enjoy cold or at room temperature.