I love wasabi peas also - both your recipes look great, and I will try both of them, starting with the salad. The sesame dressing looks especially nice. I make a marinade for tuna that has very similar ingredients except that I use wasabi powder instead of sriracha, although I do add a couple of fresh hot chilies because I have them in my yard. Last night I made tuna using that marinade, and I made a sauce for the tuna from some of the marinade to which I add an equal amount of water and a bit of cornstarch. I microwave the sauce for a few seconds to heat it up and to get the cornstarch to thicken it. All we had last night was Ahi tuna and tabouli, but it was enough. Normally I would have made rice and some frozen peas and corn, but I had already started the tabouli. Thanks for sharing! Lars

I got the original recipe here: http://vegan-magic.blogspot.com/2012/06/bean-and-lentil-loaf-low-fat-gluten.html where credit is given to Anne Sheasby's book "High fibre cooking". Here is the version I did tonight, written as for a non-cook as much as possible: Food Processor, scale, large mixing bowl, strainer or slotted spoon, two pots, mixing bowl, measuring cups and spoons, wooden spoon or other cooking spoon, 9" loaf pan (mine is shiny aluminum), prep bowls, cutting board and knife, pastry brush (preferably silicone) Dry Garbanzo beans, about 200 g cooked weight Dry beans (black eyed peas tonight, white or black beans another time), about 200 g cooked weight 400 g cooked weight dried green lentils 1 onion, about the size of a fist, chopped 2 stalks of celery, chopped 1 large or 4 small cloves of garlic, squished and chopped or pressed Oil for sauteing (I use Extra Light Olive Oil) Carrots, about 8 peeled baby or one large 1/2 c. walnut pieces 1/2 c. almond meal 2 TBSP tapioca starch 2 TBSP ground flax seeds 1/2 cup crumbs (better idea than rice) 3-4-ish TBSP Simply Heinz tomato ketchup (if you're picky--any would do), plus more for brushing on later Be generous on the measures with the spices. Not heaping, but a little rondure. :) 1 tsp ground cumin 1 tsp ground coriander 1/2 tsp chili powder 1/2 tsp chipotle powder 1 tsp smoked Spanish paprika 1/2 tsp black pepper, not too fine 1/2 tsp Morton's table salt (I say go for the iodine when cooking because who wants goiter?) 1 very very generous tsp dried basil 1 tsp dried thyme Day before: Rinse and sort beans, well. Put beans in a heavy pot, cover with water, bring briefly to a boil and let cool, then put in fridge overnight. Day of:Pour off some of the bean water until it's only about a third of the way up. Bring to a moving simmer and cook the beans through to tender. Should take about the time it takes for the water to boil off/be absorbed. About 20 minutes. Add back more bean water if needed. Rinse and sort lentils, well. Cook about a cup of lentils to 3-4 cups of water. Bring to a boil and simmer for about 20 minutes until they puff up. Saute onions and celery. When the onions start going transparent, add the garlic. Continue to cook until soft but not carmelized (brown). Put the walnut pieces in the food processor and pulse until small. Add the almond meal and pulse a few more times to mix. Put nut mixture in mixing bowl. Put carrots in food processor and pulse until small but not minced and loosing their water. Add to mixing bowl. Add the crumbs to the mixing bowl. Measure and combine in a prep bowl: seasonings, spices, herbs, flaxseed and tapioca (i.e., the small amounts of dry stuff). Mix well with a fork. Set oven to 350 degrees F. Drain both the beans and lentils. Measure out 400 grams of the lentils and 400 grams of the beans. Put equal portions in the food processor with a portion of the sauteed mixture equal to the proportion of the beans/lentils. That is, if you're putting in a third of the beans and a third of the lentils, use a third of the sauteed vegetables. Turn on the FP and let it run until a paste develops. Scrape down the sides once or twice. It's done when looking from the top (lid off) it seems well blended and doesn't have big pieces of anything showing. About the texture of stiff hummus. Empty into mixing bowl and repeat until done. Mix the contents of the bowl with your wooden spoon until everything is well distributed. Add the ketchup, and mix. Pour the spice mixture all around the bowl so that it's well spread out, and mix bringing the outside edges in, until all the spice mix is well mixed in and distributed. If you think it needs more color, add another squirt of ketchup. Prepare the loaf pan by generously oiling it (or spray oil). Not enough oil for puddles, but so there's lots on the sides and bottom. Don't do this ahead or the oil will all run down. The oil is for making the crust as much as keeping the loaf from sticking. Put the bean mixture in the pan and smooth the top. Try to get the sides not to stick up so they won't burn. Place in the middle of a 350 degree oven on convection/bake if you have it, or else convection or bake. Set the timer for 45 minutes. If the top is at all dry looking, use your pastry brush to cover it with a thin layer of ketchup. Bake a further 10-15 minutes. When it's ready the edges will just be getting dark and will be pulling away from the sides of the pan. Remove from oven and put on a rack. Let it cool and rest for at least 20 minutes. When the pan's edges are cool enough to touch, place your plate over the pan, grab the edges of both and invert. Garnish as you please. A scalloped or serrated knife will probably cut the cleanest, or choose a thin blade. Just don't press down so hard it squishes. Since I wasn't having company, I went for the practical and unmolded my loaf onto the top of a long Ziploc container. That made it easy to just put the container over the loaf for storage in the fridge. Edit: Left off the lentils from the ingredients. This post was edited by plllog on Tue, May 6, 14 at 1:10

Thank you all. The dinner went well. I cut up the tuna on Saturday after 36 hours of thawing in ice water. A 17 lb tuna yielded about 10 lb trimmed loins, plus lots of trimmings for the cats. Cut each loin in two, each piece being about 1 lb, wrapped in plastic in the fridge that we cranked to 33 F. Went shopping Sunday first thing and started prepping around 11 AM. around 3:00 PM things were feeling out of control, so I took a walk, thought about it, axed one dish, and all went smoothly from there. First guests arrived at 4:30 PM. 12 adults and some unknown number of children. We started eating around 5:30 PM and I was able to keep dishes coming about every 20 minutes. Each serving was just a few bites but everyone got enough to eat. Lots of sangria and white wine too. Dishes were, in order: - Sashimi, tuna and salmon, with beets cooked then marinated in red wine vinegar. Pretty straightforward and a hit. - Spicy tuna rolls. Used a liitle hot sauce, sesame oil, soy sauce and a very small amount of mayo. Did my shortcut for sushi rice. This went fine. - Tuna ceviche. This was a bit odd, I made the mistake of including beets which gave the tuna an oddly pink color (it was an albacore, so normally white flesh). Added jalapeño peppers, yellow and orange bell peppers, each serving on a lettuce leaf. It was okay, not my favorite. - Tuna simmered in miso. Made dashi, then miso, marinated tuna in the miso. Reduced down some dashi and mirin by 1/2, thickened with cornstarch, added sugar and soy sauce. Brought the marinade to a boil, reduced to simmer, simmered tuna for 1 minute (these were 1/3 lb pieces). Served on cucumber slice with the sauce. This was a hit, tied for favorite dish of the night. - Quinoa risotto. Thought we needed a break from tuna. Used white wine, beef stock, demi glacé, shiitake mushrooms and at the end some heavy cream. - Tuna seared on grill. Marinated tuna in honey, soy sauce, and wasabi. Coated with sesame seeds. Filled a chimney starter with wood charcoal, got it hot, then daughter held a blow dryer to the bottom of the chimney so that flames jetted up from the top of the chimney. This is the most heat than I can generate here. Put a grate on the chimney and cooked the tuna for 1 minute per side. The sesame seeds were blackened and crusted, the tuna was seared but still very rare inside. Served over some beet greens, chiffonaded and wilted, with the reserved marinade as a sauce. This tied for favorite dish. - Tuna in salad nicoise. Infused olive oil with rosemary and garlic, poached 1 lb of tuna in the oil at 200 F. I ruined the first batch by leaving it in too long, 2 hours, it was overcooked. Quickly poached another batch for just 30 min, it was good. Not much to say about the rest, I had everything prepped and a guest assembled it, he is a good cook and knew what to do. - Tuna in alfredo sauce. Steamed clams and mussels, made alfredo sauce, added pasta and tuna cubes, then arranged with clams and mussels. Tasty but the tuna had the back seat here. - There was a pasta salad, a fruit salad, and ice cream. We ate outside which was great except that Oregon has 5X the normal mosquito count for this time of year. Still, it was nice. I'm tired, but it was fun. Of course, I didn't have most of the dishes myself, basically ate raw tuna trimmings all day, yum! The dish that got skipped was to have been tuna rolled in panchetta and nori, coated with tempura batter, and deep fried. I just coudln't get it together.

Whew. Party's over. We've cleaned up, kind of. Got to bed at 1:30 am. The tuna turned out pretty well. It was different from the previous fish. Flesh was softer, fattier, not as firm. I skipped the chirasi course because I didn't think this fish was all that suited to sashimi. And I skipped the last course because it was getting late and people were full. The third most favorite dish was tuna marinated in miso and lots of sea salt for 24 hours. Served with a topping of wasabi tobiko (wasabi-infused flying fish roe, buy it at a Japanese market) and a smear of honey-wasabi sauce (exactly what it sounds like, honey mixed with a-not-quite toe-curling amount of wasabi powder). The runner up was the blast-seared tuna. Mix soy sauce, honey, and wasabi. Marinate tuna loin block overnight. Roll loin in sesame seeds to coat. Light charcoal in chimney starter. When coals are ready, put blow dryer at base of starter, so that white flame is roaring from top. Place grill on top, sear loin, each side 20 sec. Slice loin into medallions. Top with reserved marinade. The favorite, by far, was a variant of the pan-seared tuna with ginger shiitake sauce. FOAS posted a link to this dish in the previous tuna thread. I made some modifications - pan-browned the shiitake slices first, omitted the soy sauce, omitted the lime juice, added lime zest. Several people asked for this recipe, so here it is, and thanks again to FOAS - - slice shiitake mushroom caps to 1/4 to 1/8 inch, dice stems - brown diced stems in butter, set aside - brown cap slices in butter, working in single layer and turning each slice individually, to crusty, set aside - chop 1/3 c green onions, 1/4 c cilantro, 2 tbsp fresh ginger, 4 garlic cloves - cook in pan medium heat a few minutes, add mushrooms, then 1 1/2 c whipping cream, heat to low, cook until sauce thickens, set aside - heat to high, get pan very hot, add olive oil, sear tuna just long enough to get 1/8 inch cooked layer on each side - reheat sauce, add zest of 2 limes, add a teeny splash more of cream if sauce looks tired, salt to taste (for me, about 1 tsp kosher salt) - plate and be sure to credit FOAS The last dish, which we skipped, was tuna and scallop ceviche with a salsa of my own tomatoes, peaches, and kiwi. It was something I should have served earlier in the evening. Well, I'll have it for lunch and deliver some to the neighbors.