Recipe of Homemade Peanut Sesame Crusted Tuna with Wasabi Cream Sauce
by Chad Matthews
Peanut Sesame Crusted Tuna with Wasabi Cream Sauce
Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, peanut sesame crusted tuna with wasabi cream sauce. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Peanut Sesame Crusted Tuna with Wasabi Cream Sauce is one of the most favored of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Peanut Sesame Crusted Tuna with Wasabi Cream Sauce is something which I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have peanut sesame crusted tuna with wasabi cream sauce using 12 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Peanut Sesame Crusted Tuna with Wasabi Cream Sauce:
Make ready GUNA
Make ready 4 6 oune fresh tuna steaks
Prepare 1 large egg
Make ready 2 tbsp mayonnaise
Prepare 1 tbsp olive oil
Take PEANUT SESAME CRUST
Take 1 tbsp white seasame seeds
Take 4 tbsp finely chopped peanuts, I use dry roasted
Take 1 tbsp black seasame seeds
Prepare 1 tsp kung pao dry seasoning mix
Get WASABI CREAM SAUCE
Make ready 1 recipe wasabi cream sauce, recipe attached in direction step #5
Instructions to make Peanut Sesame Crusted Tuna with Wasabi Cream Sauce:
MAKE PEANUT SESAME CRUST MIX
Combine peanuts, both sesame seeds and king pain seasoning in a small bowl
In another bowl whisk egg and mayonnaise until smooth. Dip each tuna steak in mixture then coat with peanut sesame coating, pressing to adhere
COOK FISH
Heat olive oil in a skillet large enough to hold tuna steaks without crowding. Add tuna and cook 3 to 5 minutes on each side. The cooking time will depend on thickness of your steaks and how you like them done. We like our tuna medium rare, adjust cooking time go your preference
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