Crispy Crusted Ahi Tuna

  • 1 small portion ahi tuna
  • 2 T. panko breadcrumbs
  • 2 tsp. black sesame seeds
  • 1/2 tsp. granulated garlic
  • 1/4 tsp. coarse salt
  • 1/8 tsp. freshly ground pepper
  • Cooking fat of your choice (I used bacon fat)

Choose the best quality tuna you can find for this dish, as it will be served rare and the quality of the meat makes or breaks the dish.

Combine the breadcrumbs, sesame seeds, granulated garlic, salt, and pepper in a shallow dish. Press the tuna into the dish, coating the two largest sides generously with the crumb mixture.

Heat the cooking fat of your choice in a nonstick skillet over medium-high heat. When the fat is hot, carefully place the tuna into the pan and cook without moving for 3 minutes. Using a spatula, carefully flip the fish and cook an additional 2-4 minutes (depending on your desired level of doneness) before removing to a cutting board. Cook any other tuna portions you wish (this recipe is easily multiplied).

Using a sharp knife, slice the tuna into thin strips and arrange on a serving plate. If desired, serve with soy sauce, tamari, and/or wasabi.

  • Yields: 1 serving, easily multiplied
  • Preparation Time: 10 minutes
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