One tablespoon prepared bottled horseradish
4 tuna steaks (1 and 1/2 pounds)
1/4 cup mashed potato flakes
1/2 teaspoon salt
1/4 tablespoon canola oil
Spread the horseradish evenly over the surface of the tuna steaks. It will be a thin coating. Combine the salt and potato flakes on a plate. Dredge the tuna in the potato mixture, taking care to cover both sides evenly. Heat the oil in a large nonstick pan over medium high heat. Add the tuna and cook without moving for 4 minutes, or until browned on the underside. Turn the tuna and cook another 3 to 4 minutes or until browned. Reduce the heat to medium, cover the pan and cook another 5 minutes. At this point the tuna will still be pink in the center. If if seems to be getting too dark, simply turn the tuna again and continue cooking.