Ingredients
2 medium sized, thick sushi-grade tuna steaks
2 tbsp rice bran oil (divided)
SIDS SALT & PEPPER
1 cup wasabi peas
1 tbsp black sesame seeds
Wasabi paste
Dipping Sauce:
¼ cup soy sauce
2 tbsp SIDS LEMON THYME & MUSTARD OIL
1 tsp grated fresh ginger
¼ tsp red pepper flakes
1 chopped spring onion, for garnish
Directions
Pat the tuna steaks with a paper towel to remove any moisture. Brush the tuna with oil all over and SIDS SALT & PEPPER each side.
Pulse the wasabi peas in a small food processor until it forms a course powder. Place the peas in a shallow dish for dredging such as a pie pan and mix in some black sesame seeds. Dredge the tuna steaks on all sides in the wasabi peas powder to coat.
Heat a medium frypan on high heat. Add about 1 tablespoon of oil. Sear the tuna for 3 minutes on first side and 2 minutes on second side until nicely seared on the outside and rare on the inside. Make sure to sear the sides as well. Take out of the pan to rest on a cutting board for 5 minutes. Slice thinly against the grain and serve with the dipping sauce and a dollop of wasabi paste.
For the Dipping Sauce: Whisk together soy sauce, SIDS LEMON THYME & MUSTARD OIL, ginger, and pepper flakes in a small bowl. Top with spring onions to garnish and serve alongside tuna slices.
