Instructions Have fish seller cut tuna steaks in 3/4" thickness. If desired, swordfish or shark may be substituted for tuna. Mix wasabi powder and lemon juice together to a thin paste consistency, adding more or less of each ingredient until desired thickness is reached. Let stand ten minutes

Instructions for Grilled Wasabi-Crusted Tuna Have fish seller cut tuna steaks in 3/4" thickness. If desired, swordfish or shark may be substituted for tuna. Mix wasabi powder and lemon juice together to a thin paste consistency, adding more or less of each ingredient until desired thickness is

Cut the tuna into 2 inch logs, 1 1/2 inches wide and 1 1/2 inches thick. Season the tuna with salt and pepper. In a small bowl, whisk the wasabi and water together to form a loose paste. Using the potato threader, cut the potato into thin curl-like pieces. Season the potatoes with salt and pepper.

Tuna Crust Ingredients: 1/4 Dark Chili Powder 2 tbsp Coriander Ground 1 tbsp Light Brown Sugar 2 tbsp Ground Fennel Seed pinch of Kosher salt and black pepper Mix all ingredients together. Choose the highest quality (sushi grade) tuna available. Lightly press the tuna into the crust. In a hot sautee

Chef Dan Casey's recipe from Snappers in St. Pete Beach, Florida.

I tried this recipe tonight and it is wonderful!