Ingredients

• 2/3 pound tuna steak
• Coarse salt
• ½ cup wasabi peas, ground to rubble
• Vegetable oil
• Wasabi oil
• Baby arugula leaves
• Lime wedges

Procedure

Pat the tuna steak dry, and season it with coarse salt.  Crust with the smashed wasabi peas, and place the tuna in the freezer.

Place a nonstick frying pan on the highest heat, and allow to get very hot.

When the pan is very hot, drizzle the fish with a bit of vegetable oil, and sear in the hot pan 1 to 1 ½ minutes per side.  Allow to rest for 5 minutes, then cut very thinly, about 1/8 to ¼-inch thick, against the grain.

Fan the tuna slices out on a plate, and drizzle with a touch of coarse salt and wasabi oil.  Serve lime wedges alongside to squeeze over the fish.  Toss some baby arugula leaves with a touch of coarse salt, wasabi oil, and a squeeze of lime juice.  Serve the little salad on the side of the fish.