Instructions

1. Preheat the oven to 400°F (200°C).
2. In a food processor, pulse the wasabi peas until finely ground, then transfer to a shallow dish and mix in the panko breadcrumbs for added crunch.
3. Season the ahi tuna steaks generously with salt and pepper on both sides.
4. In a separate shallow dish, whisk together the beaten egg, soy sauce, and lime juice to create a flavorful marinade.
5. Dip each tuna steak into the egg mixture, allowing any excess to drip off, then coat with the wasabi pea and breadcrumb mixture, pressing gently to ensure it adheres well.
6. Heat the vegetable oil in an oven-safe skillet over medium-high heat until shimmering.
7. Carefully add the tuna steaks to the skillet and sear for 1-2 minutes on each side, until the crust is golden brown and crispy.
8. Transfer the skillet to the preheated oven and bake for an additional 3-4 minutes for medium-rare, or longer if you prefer a more well-done steak.
9. Remove from the oven and let the tuna rest on a cutting board for a few minutes before slicing into thick pieces.
10. Serve the wasabi pea crusted ahi tuna with a drizzle of extra lime juice and your choice of side dishes, such as a refreshing cucumber salad or steamed jasmine rice.