Crispy fried tuna steak is a quick, restaurant-style dish made with fresh tuna, flour, egg, and Japanese panko breadcrumbs. The outside turns golden and crisp while the center stays rare and tender. I made this with fresh blackfin tuna, but it works just as well with yellowfin or ahi tuna steaks. It cooks in minutes and can be served as an appetizer or a simple main course.
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Coat a 10-12 oz tuna steak in flour, egg, and panko. Fry in hot oil for about 45-60 seconds per side. Let it rest, then slice and serve with dipping sauce.
What is Blackfin Tuna?
This fish showed up at my front door yesterday. My neighbors had been out fishing in Islamorada and came back with fresh blackfin tuna. They knocked and handed me a beautiful loin, still cold from the water. Thanks guys!
Blackfin tuna is one of the most prized varieties of tuna in the world. It's known for its deep red color, high fat content, and rich, clean flavor.
Compared to yellowfin or ahi, blackfin has more natural marbling. This keeps it tender and almost buttery when cooked rare.
In this recipe, I used a fresh blackfin tuna loin. I trimmed it and kept it thick. This keeps the center nicely pink. It also lets the outside turn crisp in the pan.
Tuna Loin vs Tuna Steak
A tuna loin is the long, center-cut section taken from the side of the fish. It's a clean, rectangular piece with very little connective tissue. When you buy high-quality tuna, especially freshly caught, it may come as a whole loin.
Most people purchase tuna already cut into steaks. A typical tuna steak from the fish market or grocery store weighs about 10 to 12 ounces and is about 1 to 1½ inches thick. That is perfect for this recipe.
For best results, cook the tuna steak whole. Do not slice it into smaller pieces before frying. Keeping it intact protects the center and allows it to stay rare while the outside turns golden and crisp.
Your tuna steak has likely already had the bloodline removed during processing. If you do see a dark strip, simply trim it away with a sharp knife before cooking.
If you choose to cut the steak into smaller slices first, the tuna will cook through and you won't have that pink center. It will still taste good.
Remove the Bloodline
If you notice a dark red strip running through the tuna, that's' the bloodline. It has a much stronger flavor than the rest of the loin.
You can eat it, but it has a strong taste and I recommend removing it.
Use a sharp knife and carefully slice along both sides of the dark strip, then lift it out and discard.
Ingredients
- 1 pound fresh tuna loin blackfin, yellowfin, or ahi)
- ¼ cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko bread crumbs
- Salt and black pepper
- Neutral oil for frying (avocado or peanut oil)
- Sliced green onions for garnish
Lemon Soy Dipping Sauce
- ½ cup mayonnaise
- 1 tablespoon soy sauce or tamari
- 1 teaspoon fresh lemon juice
- ½ teaspoon garlic powder
- 3 drops sesame oil
For a sushi-style option, serve with spicy mayo sauce.
How to Make Panko Crusted Tuna
Note: For a gluten-free version, use rice flour and plain gluten free panko bread crumbs.
- Mix the dipping sauce ingredients together in a small bowl. Refrigerate until ready serve.
- Pat the tuna dry with paper towels and season lightly with salt and pepper.
- Set up three shallow bowls: flour in the first, beaten eggs in the second, panko in the third.
- Lightly coat the tuna in flour and shake off the excess.
- Dip into egg, letting any extra drip off.
- Press firmly into panko, coating on all sides.
- Let the coated tuna rest for 5 minutes so the crust sticks.
- Heat ½ inch of oil in a 10-inch heavy skillet over medium-high heat. The oil should shimmer and be sizzling hot before the tuna goes in.
- Carefully place the tuna in the pan. Fry for 45 to 60 seconds per side, depending on thickness.
- Remove to wire rack or a plate lined with paper towels. Squeeze half a lemon over the hot fish.
- Slice against the grain with a sharp knife. Serve with dipping sauce and garnish with green onions.
Serving
Serve sliced panko crusted tuna with dipping sauce and green onions.
For a meal, add rice or sliced cucumbers on the side.
Leftovers
Store the leftovers in an airtight container with the dip packed separately. Enjoy cold the next day.
More Tuna Recipes to Try
If you enjoy crispy fried tuna steak, here are a few other ways to cook fresh tuna:
- Seared Yellowfin Tuna: A classic seared tuna coated in sesame seeds, quickly seared and served with sesame dipping sauce.
- Blackened Tuna Steak: Coated in Cajun seasoning and seared in a hot skillet.
- Ahi Tuna Poke Bowl: Fresh diced tuna tossed with soy and sesame, served over rice with crisp veggies and sweet mango.
Panko Crusted Tuna Steak
Ingredients
- 1 pound fresh tuna loin, blackfin, yellowfin, or ahi
- ¼ cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko bread crumbs
- Salt and black pepper
- vegetable oil for frying
- sliced green onions for garnish
Lemon Soy Dipping Sauce
- ½ cup mayonnaise
- 1 tablespoon soy sauce or tamari
- 1 teaspoon fresh lemon juice
- ½ teaspoon garlic powder
- 1 teaspoon honey or sugar
Instructions
- Pat the tuna completely dry with paper towels. Season lightly with salt and pepper.
- Place flour in one shallow bowl, beaten eggs in another, and panko in a third.
- Lightly coat the tuna in flour and shake off excess. Dip into egg, letting extra drip off. Press firmly into panko, coating evenly on all sides.
- Let the breaded tuna rest for 5-10 minutes so the coating adheres.
- Heat about ½ inch of oil in a heavy skillet over medium-high heat until shimmering.
- Carefully place the tuna in the hot oil. Fry for 45-60 seconds per side, depending on thickness. The outside should be golden and crisp.
- Remove to wire rack or a plate lined with paper towels. Squeeze half a lemon over the hot fish.
- Slice against the grain with a sharp knife. Serve with dipping sauce and garnish with green onions.
Notes
Let the tuna cool completely, then wrap tightly and store in an airtight container in the refrigerator for up to 2 days. For best texture, keep the tuna whole and slice just before serving. Leftovers are excellent cold in sandwiches, rice bowls, or salads.
Anonymous says
This worked exactly as written, thanks!