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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

 

"If music be the food of love, play on."
-William Shakespeare, Author

The refrigerator light goes on...

Coatings can come from anywhere. My friend Chef John Pearson turned me on to the idea of coating fish with the wasabi peas. The result is mildly spicy and the crunchy texture is perfect. Do keep in mind that wasabi coated peas are very high in calories.


 

Tuna with Wasabi Pea Crust

Servings: 2 | Serving size: 4 ounce tuna steak

Cooking Time: 30 Minutes

This recipe can be multiplied by 2, 3, 4.

This recipe can be divisible by 1.

Leftovers are not very good. Note: Because of the lack of complete reporting on nutrition information for wasabi peas, I am not able to give complete information on some nutrients in this recipe.

2 Tbsp black vinegar
4 Tbsp rice vinegar
2 Tbsp Splenda or stevia
1 tsp low-sodium soy sauce
1 tsp cornstarch
1/4 cup water
1/4 cups wasabi coated green peas
2 4 ounce tuna
4 ounces soba noodles
2 quarts water
2/3 cups frozen shelled edamame (soybeans)
1 tsp chili oil
1/2 tsp black sesame seeds

Place the black vinegar, rice vinegar, Splenda, soy sauce and 2 tablespoons of the water in a non-reactive sauce pan. Heat over medium heat. When the sauce is hot remove from the heat.

While the sauce is heating add the cornstarch to the water and stir to blend well.

Place the 2 quarts water in a medium pot over high heat. Heat until boiling.

Place a large non-stick skillet in the oven and preheat to 450F.

Grind the peas in a blender or mini chopper until they are the consistency of fine gravel. Pour them out onto a plate and place tuna steak on the ground peas. Coat thoroughly by turning the tuna and patting the peas onto the surface of the tuna.

When the water is boiling add the soba noodles and reduce the heat to medium-low.

Place the chili oil in the heated pan and swirl to coat. Add the coated tuna and return the pan to the oven.

Add the cornstarch mixture to the sauce and return to medium-high heat. Whisk often.

After about three minutes turn the tuna.

Drain the soba noodles (they will take about 6 to 8 minutes to cook). Return the noodles to the stock pot and add the endamame and the thickened sauce. Toss to coat the noodles well and heat the endamame.

Divide the sauce between two bowls and top with the cooked tuna. Garnish with black sesame seeds.

Nutrition Facts

Serving size: 4 ounces tuna, 2 ounces pasta

Servings: 2

Amount Per Serving

Calories 531 Calories from Fat 108
  % Daily Value
Total Fat 12g 18%
    Saturated Fat 2g 8%
    Monounsaturated Fat g
    Trans Fat g
Cholesterol 43mg 14%
Sodium 727mg 30%
Total Carbohydrates 61g 20%
    Dietary Fiber 3g 12%
    Sugars g
Protein 44g
Vitamin A 51% Vitamin C 17%
Calcium 13% Iron 25%
Vitamin K mcg Potassium mg
Magnesium mg