1/4 cup wasabi peas
4 tuna steaks (3 ounces each)
Salt and pepper to taste
1 cup seaweed (hijiki or wakame)
1/2 cup edamame hummus
8 lotus root or taro chips, for garnish (optional)
1 scallion, thinly sliced, for garnish (optional)
2 tablespoons sweet soy sauce (such as ABC Sweet Soy Sauce)
1. Grind wasabi peas in a coffee grinder or food processor to a fine powder. Season tuna steaks with salt and pepper. Crust all sides with wasabi pea powder. Sear all sides to golden brown in a pan on medium-high heat, about 20 seconds per side. Slice each steak into 4 pieces lengthwise.
2. Place 2 tablespoons hummus on the side of a salad plate. Place seaweed next to hummus and fan seared tuna around it. Garnish with root chips and scallions, if desired, and drizzle with soy sauce.
Recipe provided by Alex Shalev, executive chef of Cru Kitchen & Bar, a Chicago-based restaurant