| Level: | Intermediate |
| Total: | 20 min |
| Prep: | 15 min |
| Cook: | 5 min |
| Yield: | 1 serving |
Ingredients
- 4 tablespoons panko (Japanese bread crumbs)
- 1/4 teaspoon dried tarragon
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/16 teaspoon celery salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon dried oregano
- 1/8 teaspoon dried rosemary
- 1/8 teaspoon dried thyme
- 2 tablespoons mayonnaise
- 7 ounces tuna steak, 1-inch thick
- Butter, for pan
- 1 tablespoon shoyu (recommended: Kikkoman)
- 1 teaspoon sake
- 1/4 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/4 teaspoon lemon juice
- 1/8-inch lemon slice
- 1 avocado, peeled
- 1-ounce green onions, cut into 1/4-inch pieces
- 1 tomato, concasse* (see Cook’s Note)
- 1 lemon, sliced
Instructions
- In a mixing bowl, mix panko, 1/4 teaspoon tarragon, 1/4 teaspoon rosemary, and 1/4 teaspoon thyme. Set aside.
- In a food processor, grind together paprika, cayenne pepper, celery salt, garlic powder, onion powder, oregano, 1/8 teaspoon rosemary and 1/8 teaspoon thyme. Add mayonnaise and pulse until well combined. Lightly coat the tuna steak with the mayonnaise mixture and then coat the tuna steak in the panko mixture.
- Melt butter in a skillet over medium-heat. Add tuna to hot pan and sear on each side for approximately 2 1/2 minutes each or until golden brown.
- Meanwhile, in a small skillet, combine all sauce ingredients and reduce over low heat until thickened to a sauce consistency.
- Cut a thick wedge of avocado and then slice it to make a fan shape. Spread avocado fan across plate. Place the tuna steak in the center of the plate, pouring shoyu sauce around and on top of it. Garnish with the green onions, tomato concasse, and lemon slice.
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 977 |
| Total Fat | 64 g |
| Saturated Fat | 14 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 21 g |
| Sugar | 11 g |
| Protein | 59 g |
| Cholesterol | 110 mg |
| Sodium | 1188 mg |
Reviews
The presentation of this dish is beautiful – restaurant quality. My issue was the tuna got lost in the flavors. If you have a piece of frozen ‘fishy’ tuna, it would do an ample camouflage job. Texture was the only hint you’d plated high quality tuna.
This recipe is also amazing using chicken instead of ahi. Just be sure it gets cooked throughout!
I look forward to serving this to guests. My husband and I loved it. We love anything spicy. I would cut the cayenne in half for guests that are sensitive to spicy foods. Does anyone have a suggestion for what starch to serve with it? I did a Multigrain Pilaf from Trader Joe’s and sugar snap peas. The pilaf was also spicy so I’m looking for something different.
This is an excellent recipe for tuna. I used the frozen wild ahi from Trader Joe’s (less than half the price of anything else), it came out great. Seems like an Emeril recipe but the sauce helps take it a little beyond. Served it with rice, sunflower sprout salad with an Asian dressing, and Guy’s Szechuan string beans. Nothing left for the compost pile.
Great way to cook ahi. The ahi turned out perfect, and the sauce just tops it all off. I will make this again and again.
This gave me the concept of bringing Fresh Tuna, with browned Ceseme Seeds in Butter, with shallots, mushrooms, and Bok Chop. Served on dish of sliced Avacado and parsley. Complimented with small Red New Potatoes in half and also braised in Butter as side dish. This in turn is served with local Fresh Crab Salad that is very popular here in the NW.
This tuna was outstanding and not as difficult as the recipe indicated. It was so good my boyfriend wanted to have it for dinner two nights in a row! I almost didn’t include the tomato concasse, but am so glad I did. It added great color and a nice flavor for something so simple. Oh, and don’t forget the avocado & sauce. Loved it!