Tuna in for Meatless Monday

Asian Crusted Tuna

Here is a fantastic recipe from Islamorada Fish Company in the Florida Keys. I have had this several times during my visits and enjoyed it each and every time.

Asian Crusted Tuna


  •  1 tablespoon five-spice powder
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons sake
  • 2 tablespoons rice vinegar
  • 2 tablespoons tamari
  • 1/4 cup sesame oil
  • 2 pounds ahi tuna steaks, each about 1 inch thick
  • 1 pound wasabi peas, crushed
  • 2 tablespoons light brown sugar


In a large bowl, whisk together five-spice powder, ginger, sake, rice vinegar, tamari, and sesame oil. Add the tuna steaks and turn to coat; allow to marinate for 30 minutes.

Combine the crushed wasabi peas and brown sugar. Remove the tuna steaks from the marinade, and press pea mixture into tuna to coat. Pour the marinade into a small saucepan and bring to a simmer over medium-high heat. Reduce heat to medium, and simmer until the sauce has reduced and thickened, about 5 to 10 minutes.

While the sauce is cooking, sear the tuna in a small amount of oil in a skillet over medium-high heat to desired doneness. Pour sauce over tuna and serve.

Serves 4.

Wine Pairing: The best wine to pair with this spicy dish is a red Zinfandel or a Tempranillo. If reds are not your preference, sigh,  you can pair this dish with an unoaked Chardonnay or Pinot Grigio but know that the reds will enhance the flavors of this dish best.

See other recipes from Islamorada Fish Company at http://www.ifcstonecrab.com/recipecategory/6/fish-recipes.aspx

Props to Stephen, from Stephen Cooks!, for this great picture!

Linda's Signature

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