I’ve been getting some notifications that one of the tuna fishing boats that I’ve purchased from previously will be back in town, selling whole tunas & filets right off of the boat, so I’ve been thinking about tuna recently. I was gifted some tuna steaks, purchased from a fishmonger off one of the island in the Puget Sound last month and it was calling to me, resulting a panko crusted tuna. The panko crust on the tuna adds some texture to the tender tuna and helps absorb the tuna if you have it with some tasty dipping sauces like a soy-teriyaki, spicy aioli, or a wasabi sauce.
Ingredients
Panko – This is the preferred breadcrumb to use as the flakes are larger than Italian-style breadcrumbs and they are lighter too! Panko is also generally unseasoned, while Italian breadcrumbs come pre-seasoned.
Tuna – You could crust some other fish varieties like cod or halibut, but you may want to cook those all the way through, as the texture may not be as tender as a seared tuna.
Panko Crusted Tuna
Ingredients
- 1/2 cup panko
- 1 tbsp garlic powder
- 1 tsp red pepper flakes
- 1 tsp salt
- 1 tsp pepper
- 16 oz ahi tuna steaks cut into 2 inch thick steaks
- vegetable oil
- olive oil
Instructions
- In a shallow bowl or plate, mix together panko, garlic powder, red pepper flakes, salt and pepper.
- Pre-heat a heavy skillet or cast iron on medium high heat.
- Coat each side of ahi tuna steaks with olive oil and pat each side into panko mixture.
- Add 3 tbsp of vegetable oil into the skillet, allow to heat up, and then transfer tuna steaks to the pan.
- Cook for about 1-1.5 minutes on each side, until panko is toasted to a golden brown.
- Remove from heat, slice, and serve!
Serve with Soy Marinated Soft Eggs or The Work From Home Salad.