Ingredients:

2 fresh tuna steaks, 1″ thick (20 – 24 oz total)
5 oz Wasabi Bombs
1 egg
1 C milk
1 C flour
salt
canola or other flavorless oil

Instructions:

Cut each steak in half. Wash and dry them well and then wrap tightly in plastic wrap. Place in the freezer for about 45 minutes. Whisk the egg and the milk together. Crush the Wasabi Bombs with a mortar and pestle until they have the consistency of very coarse salt. Unwrap and roll each piece of tuna in the flour, then dip them in the egg/milk mixture and then roll them in the crushed Wasabi Bombs. Place on a plate and allow to rest for 10 minutes. Meanwhile, preheat a heavy cast-iron frying pan on low heat. After the resting-period is over, turn the heat to high and add about 3 tablespoons of oil to the pan. Allow to heat for about a minute and then add the fish pieces. With the heat on high, sauté the fish 1 minute on each side, including the edges. Serve immediately, accompanied by the dipping sauce (below). For diners using chopsticks the fish should be served sliced.