Spring has sprung and fresh peas are here! You can make this dish any time of the year by using frozen peas and garnishing with sliced scallions instead of the snap peas.
Seared Tuna with Wasabi Pea Puree
Serves: 1 Time: 20 minutes Difficulty: Easy PEAsy
- 1/2 c. peas
- 1 tsp. wasabi powder (or jarred wasabi)
-4-6 oz. yellowfin or ahi tuna
- 1/4 c. stock
- 1/2 tsp. Sriracha
- 1 tsp. soy
- 1/2 tsp. agave
- 2 snap peas, sliced thinly for garnish
- salt, pepper, oil
In a small pot heat the peas and stock. Add in the wasabi powder and season with salt and pepper.
While the peas simmer for 10 minutes, whisk together the soy, Sriracha and agave. Set aside.
Heat a pan and add 1 T. of oil. Season the tuna on both sides with salt and pepper.
Add the tuna, cooking for 1-1 1/2 minutes per side to get a nice sear. Set aside and let it rest.
Puree the pea mixture and spoon it onto a plate. Slice the tuna and arrange it on top.
Spoon the sauce over the tuna and garnish with the sliced snap peas.