This is a tasty seafood twist on the classic. Have your fish market slice the tuna into quarter inch slices, skin on. After salt and peppering each slice I grated some fresh ginger into a small bowl of soy sauce and added a little bit of sesame oil and rice vinegar to make a vinaigrette. I poured some vegetable oil into a large pan and let heat up while I coarsely chopped a couple of cucumbers and some grape tomatoes.
For the breading I dusted each tuna steak in flour, dredged in a few lightly scrambled eggs, then coated with panko. Once the oil is hot you only need to cook for a couple of minutes on each side, tuna is best when it’s served rare. While my tuna was frying I tossed the cucumbers and tomatoes in a bowl with my vinaigrette then plated and topped each steak with a generous portion before serving. This is also an amazing way to cook swordfish, maybe substitute with an arugula and tomato salad with a lemon vinaigrette.
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