Panko Crusted Tuna
I like to have tuna only once every couple of weeks, as it can contain high amounts of mercury, which can’t be good for anyone! But I truly love the texture, flavor and consistency of tuna, especially with a nice crispy exterior. I marinated the tuna in a bit of Ponzu Sauce for about an hour, then dredged them in Panko bread crumbs. There are two varieties of panko: white panko, which is made from white bread without any crust, and tan panko, which is made from the entire loaf. The bread is processed into large flakes, rather than crumbs, and then dried. Panko has a light, airy, and delicate texture that helps it crisp as it cooks. You can press the tuna steaks into the breadcrumbs, covering all sides, then briefly sear in a pan of sesame and canola oil until the Panko browns. Quickly sear each side, but make sure not to cook through if you are a fan of medium to rare tuna like me. You can serve this with crunchy fried battered onions. I also drizzled some of my sauce from my asian slaw on top of the fish to add a little flavor. In this dish I served it with Sushi Rice and sautéed french green beans and garlic.
