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Wasabi Pea-Crusted Tuna Cubes with Mango-Ginger Salsa
Andrea

Wasabi Pea-Crusted Tuna Cubes with Mango-Ginger Salsa

Wasabi Pea-Crusted Tuna Cubes with Mango-Ginger Salsa make for a bold, deliciously unexpected appetizer. Crispy wasabi pea coating, paired with juicy tuna and a sweet mango-ginger salsa, create a perfectly balanced flavor sensation, ideal for any party.
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Prep Time 30 minutes
Cook Time 5 minutes
Servings: 24 pieces
Course: Appetizer
Ingredients Method Notes

Ingredients
  

For the tuna:
  • 400g sushi-grade tuna steak
  • 100g wasabi peas
  • 2 egg whites
  • 30g all-purpose flour
  • Salt and pepper to taste
  • 30ml vegetable oil for frying
For the mango-ginger salsa:
  • 200g ripe mango, finely diced
  • 30g red onion, finely minced
  • 15g fresh ginger, grated
  • 1 red chili, deseeded and finely chopped
  • Juice of 1 lime
  • 5g fresh cilantro, chopped
  • Salt to taste

Method
 

  1. Start with the mango-ginger salsa: In a bowl, combine the diced mango, minced red onion, grated ginger, chopped chili, lime juice, and cilantro.
  2. Season with salt to taste, mix well, and refrigerate while preparing the tuna.
  3. Prepare the tuna: Cut the tuna steak into 24 equal-sized cubes, approximately 2.5cm each.
  4. Season the tuna cubes with salt and pepper.
  5. Prepare the wasabi pea crust: In a food processor, pulse the wasabi peas until they form a coarse powder. Transfer to a shallow dish.
  6. In another shallow dish, lightly beat the egg whites.
  7. Place the flour in a third shallow dish.
  8. Coat the tuna: Dredge each tuna cube in flour, shaking off excess.
  9. Dip in egg whites, then roll in the wasabi pea powder to coat evenly.
  10. Place the coated cubes on a plate and refrigerate for 15 minutes to set the coating.
  11. Cook the tuna: Heat vegetable oil in a large non-stick skillet over medium-high heat (about 180°C/350°F).
  12. Carefully place the tuna cubes in the hot oil and sear for about 30 seconds on each side. The outside should be crispy, and the inside should remain rare.
  13. Remove from the pan and drain on paper towels.
  14. Serve: Arrange the tuna cubes on a serving platter.
  15. Top each cube with a small spoonful of the mango-ginger salsa.
  16. Serve immediately while the tuna is still warm and the contrast with the cool salsa is at its best.

Notes

Here are some creative variations for the Wasabi Pea-Crusted Tuna Cubes with Mango-Ginger Salsa appetizer recipe:
  1. Spicy Salmon Bites
    • Substitute the tuna with sushi-grade salmon for a different flavor profile.
    • Use a spicy mayo made from mayonnaise and sriracha to drizzle over the top instead of mango-ginger salsa.
  2. Crispy Rice Tuna Bites
    • Instead of serving the tuna on its own, press sushi rice into a rectangular mold and fry until crispy.
    • Top each crispy rice square with the wasabi pea-crusted tuna and a dollop of spicy mayo.
  3. Tuna Tartare with Avocado
    • Replace the wasabi pea crust with diced avocado for a creamy texture.
    • Serve the tuna tartare in small cups or on endive leaves for an elegant presentation.
  4. Tuna Ceviche Cups
    • Marinate the tuna cubes in lime juice, cilantro, and diced jalapeños instead of coating them.
    • Serve in small tortilla cups topped with avocado and mango salsa.
  5. Sesame-Crusted Tuna Bites
    • Instead of wasabi peas, coat the tuna cubes in sesame seeds (white or black) for a nutty flavor.
    • Serve with a soy sauce-based dipping sauce instead of mango salsa.
  6. Tuna Sushi Rolls
    • Roll the wasabi pea-crusted tuna cubes in sushi rice and nori to create sushi rolls.
    • Serve with pickled ginger and soy sauce on the side.
  7. Tuna Poke Bowls
    • Serve the wasabi pea-crusted tuna over a bed of sushi rice or quinoa, topped with avocado, radish slices, and seaweed salad.
    • Drizzle with sesame dressing for added flavor.
  8. Mediterranean Tuna Skewers
    • Marinate tuna cubes in olive oil, lemon juice, garlic, and herbs before skewering them on toothpicks.
    • Serve with tzatziki sauce instead of mango salsa.
  9. Tuna Tacos
    • Use small corn tortillas to create mini tacos filled with wasabi pea-crusted tuna and topped with mango-ginger salsa and cilantro.
    • Add a drizzle of lime crema for extra flavor.
  10. Tuna Carpaccio
    • Thinly slice the tuna instead of cubing it, then arrange it on a plate.
    • Drizzle with olive oil, lime juice, and sprinkle with wasabi peas for crunch.