Recently, my boyfriend and I have been utterly obsessed with seared tuna. Ever since we had it at my parents restaurant, we order it every time we see it on a menu and dream about it every night. So last night I decided to do something special and tried to make the dish on my own, attempting to imitate the restaurant recipe. I was so surprised by how easy, fast and delicious it was! I rolled the tuna in a light and crunchy panko breadcrumb crust, and served it with ponzu sauce, adding a little flavor but still allowing the tuna to shine through. You can find bottled ponzu sauce at most grocery stores but I also added a simple recipe too! I also served the meal with my special coconut rice to bring some savory sweetness to the dish, and included the recipe at the bottom. A refreshing and healthy meal you can feel good about serving – in more ways than one!
- Two filets ahi tuna, fix/six ounces each
- Two palmfuls of panko breadcrumbs
- 1 tsp garlic powder
- dash of cayenne
- 2 tbsp canola oil
Rinse tuna and pat dry, set on counter, not back in the fridge (you want to take some of the chill off.) In a shallow bowl or plate, combine and spread out panko crumbs, garlic powder, salt and a dash of cayenne pepper. Press tuna steaks into breadcrumb mixture on both sides (using your hands is easiest for this recipe). You want a really thick even coat so you may need to pour more and press on top. The thicker it is the tastier it will be.
Heat canola oil in saute pan over high heat. You want it really hot to make it crispy! Once hot (but not smoking), add tuna to pan. ONLY cook for 30 seconds a side! I cooked it for about 15 seconds longer and almost cooked mine all the way through.
Remove fish and allow to rest for a minute then slice thinly on a cutting board. Serve with avocado, ponzu sauce and coconut rice (Recipe below)
- 1 cup jasmine rice
- 1/2 cup canned unsweetened coconut milk
- 1 cup water
- 1 tsp salt
- handful shredded coconut
Rinse & drain rice in cold water. In saucepan, add rice, water, coconut milk, and salt. Turn to high heat and bring liquid to boil. Stir & reduce the heat to the lowest setting and cover pot tightly with lid. Cook for 15 minutes. Remove pot from heat, stir in shredded coconut and let stand for 10 minutes covered. Fluff with fork and garnish with more shredded coconut on top.
- 2 tbsp soy sauce
- 1 tbsp lemon juice
- 1/2 tbsp rice wine vinegar
- 1 tsp mirin (sweet rice wine)
- 1 tsp light brown sugar (opt!)
Combine all ingredients in small bowl and whisk together.