I’ve been looking at tuna steaks and the other seafood at the market. Last night, I could resist no longer so I picked up a pair. Of course, I needed a couple of sides, so I grabbed baby bok choi and went looking for a pseudo-asian boxed rice mix. Instead, I found a boxed Pad Thai noodle bowl that I split into two servings.
When I do tuna steaks, I pick up a packet of wasabi mix crackers and peas and other interesting crispy things I have yet to identify. I run them through a mini-food chopper until they are coarse crumbs. I press both sides of the tuna steaks into the crumb mixture and pan sear them. I get a nice crunchy crust with a hint of wasabi kick that compliments the tuna.
Searing tuna is very simple and the results are wonderful. Just keep an eye on it and don’t overcook it.