Wasabi Pea Crusted Tuna Steaks

This is a fast and pretty dish. The wasabi part is mostly about color and crunch so I'm still working on a way to make the flavor come through a bit more.

Yes these tuna steaks are huge, but you have to realize that we're a meat and potato family and we never have trouble wolfing down fish. Aren't the colors pretty (despite my awfully out of focus camera)?

Tuna Steaks
2 tuna steaks 1"+ thick (if you use one big one, don't cut it before cooking)
1/4 C wasabi peas
2 tbsp black sesame seeds
2 tbsb sesame seeds
2-3 tbsp panko bread crumbs (if you don't have panko, just skip the bread crumbs and use more sesame seeds)
1 tbsp toasted sesame oil
s+p
Special sauce (below)

Leave tuna in fridge until you have everything else ready. If it comes to room temp, you'll risk overcooking it which is like eating a $30 can of tuna.

Crush peas in Cuisinart or gently in a Ziploc. They'll tear the bag easily so use a heavy skillet instead of a mallet to crush them.

Make special sauce.

Combine crushed peas with both sesame seeds and panko on a plate. S+P the tuna steaks on both sides. Press into crust mixture, making sure to get the edges.

Heat oil in a 12" nonstick skillet on med high for several minutes to ensure a good sear when the tuna hits the pan. Add tuna and cook on each side 1-2 minutes. Set a timer! when they're done, remove immediately from pan to stop cooking.

Special Sauce
1/2 C brown sugar
1/2 C soy sauce
juice of 1 lemon
1 tbsp honey
1 tsp grated fresh ginger (optional)

Put all ingredients in small sauce pan and simmer for 10 minutes or until desired thickness. So easy and goes well on everything.