Baharat Panko Crusted Albacore Tuna
Baharat Panko Crusted Albacore Tuna might be just the hor d'oeuvre you are searching for. One serving contains 424 calories, 11g of protein, and 15g of fat. This dairy free and pescatarian recipe serves 4 and costs $1.14 per serving. 3 people have made this recipe and would make it again. If you have albacore tuna - sashimi grade, flour, fleur del sel, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 62%, this dish is good. Sesame Albacore Tuna, Albacore Tuna Bowl, and Albacore Tuna Salad are very similar to this recipe.
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 strip of albacore tuna - sashimi grade
1 cup flour
1 cup coconut milk
1 wedge of lemon (1/8 of a lemon) juiced
3 cups panko
4 tablespoons Baharat
Fleur del Sel or salt
Black Pepper
Equipment:
knife
frying pan
whisk
bowl
paper towels
Cooking instruction summary:
Very gently, cut the tuna in half, length wise. (So it can fit in the pan). Don't push the knife into the fish. The trick is to gently secure the fish with your free hand (so it doesn't move with the knife) and slide your knife back and forth slowly. Whisk coconut milk and lemon juice together in a bowl Mix panko, baharat, fleur del sel and pepper in a separate bowl Put flour in a third bowl Season the tuna with fleur del sel and pepper Dredge in the flour Dip into the coconut mixture Finely coat the fish with panko Heat oil in a pan over medium-high heat. Sear each side of the tuna until the panko turns golden brown on all sides. Rare tuna sea only needs a minute on each side. Place tuna onto a paper towel and pat away excess oil. Let it set for a few minutes.
Step by step:
1. Very gently, cut the tuna in half, length wise. (So it can fit in the pan). Don't push the knife into the fish. The trick is to gently secure the fish with your free hand (so it doesn't move with the knife) and slide your knife back and forth slowly.
2. Whisk coconut milk and lemon juice together in a bowl
3. Mix panko, baharat, fleur del sel and pepper in a separate bowl
4. Put flour in a third bowl
5. Season the tuna with fleur del sel and pepper
6. Dredge in the flour
7. Dip into the coconut mixture
8. Finely coat the fish with panko
9. Heat oil in a pan over medium-high heat.
10. Sear each side of the tuna until the panko turns golden brown on all sides. Rare tuna sea only needs a minute on each side.
11. Place tuna onto a paper towel and pat away excess oil.
12. Let it set for a few minutes.
Nutrition Information:
covered percent of daily need
