Read ingredients on the peas. Many of these fiery snacks are made with wheat flour rather than corn starch. serves 4 4 fresh tuna fillets (sushi grade) 2 teaspoons/10ml sesame oil 1/8 teaspoon/.5ml ground clove 1/8 teaspoon/.5ml allspice 5 ounces/145g wasabi peas ¼ cup/60ml coconut aminos 1 teaspoon/5ml minced ginger ¼ teaspoon/2ml oyster sauce 3 drops fish sauce Place wasabi peas in a plastic bag and crush with a rolling pin. Pour peas on a platter. Brush tuna with 1 teaspoon/5ml sesame oil. Sprinkle tuna with cloves and allspice rubbing to spread evenly. Press tuna in the crushed peas on one side only. Heat large skillet over medium high heat. Drizzle in remaining oil. Place tuna in pan and cook for 1-2 minutes per side. Combine aminos, ginger, oyster and fish sauce to serve on the side for dipping. Serve with sauteed mustard greens.
Personal Chefs serving Palm Beach, Boca Raton, Fort Lauderdale and Miami Beach.