By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
470 cal · 20 min
Wasabi Pea-Crusted Seared Tuna
Recipe GLPRc3f58492a78dcf
A striking Japanese-inspired dish featuring seared tuna steaks with a crispy wasabi pea crust. The tuna is quickly seared to preserve its delicate texture, creating a warm exterior with a cool, tender center. Served over peppery arugula and finished with wasabi oil and fresh lime for bright, bold flavors.
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Ingredients
⅔ pound Tuna steak
to taste Coarse salt
½ cup Wasabi peas, finely ground
for searing Vegetable oil
for drizzling Wasabi oil
Baby arugula
Lime wedges
Directions
Pat the tuna steak dry with paper towels and cut into two equal portions. Season both sides generously with coarse salt.
Spread the finely ground wasabi peas on a flat plate. Press all sides of each tuna portion firmly into the wasabi pea coating to create an even crust.
Heat vegetable oil in a large skillet over high heat until it shimmers and is nearly smoking, about 2 minutes.
Carefully place the coated tuna steaks into the hot oil and sear for 45 to 60 seconds on the first side until the crust is golden and crispy.
Flip the tuna steaks and sear for another 45 to 60 seconds on the second side. The internal temperature should reach 145°F at the thickest point.
Arrange baby arugula on two serving plates. Top each bed of arugula with a seared tuna steak.
Drizzle wasabi oil around and over each portion. Serve immediately with lime wedges on the side.
Comments
This is an elegant dish that hinges on finding quality tuna and wasabi peas—the tuna should come from the seafood counter at Harris Teeter or Publix (budget $14–18 per pound for sushi-grade), and wasabi peas are a specialty item you'll need to source at ALDI or a Harris Teeter international aisle, likely requiring a second stop. The stated 20 minutes is honest for searing, but assumes you already have wasabi oil on hand; if you don't, you're either buying a bottle ($8–12) or mixing your own (adds 10 minutes). At $30–40 total, this runs $15–20 per serving, making it a date-night splurge rather than a weeknight staple. The dish itself is quick and foolproof once ingredients are gathered—just a sear and plate—and leftovers don't reheat well, so plan to eat it fresh the same night.
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