Crispy Fried Tuna Steak
Crispy fried tuna steak is coated in flour, egg, and panko breadcrumbs, then quickly fried until golden and crisp outside while remaining rare and tender inside. Serve it sliced with a creamy dipping sauce as an appetizer or light meal.
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
- 1 lemon, sliced in wedges
- 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, but not smoking.
- Carefully place the tuna in the hot oil. Fry the two broad sides for 45–60 seconds each, then use tongs to briefly fry the edges until golden and crisp.
- Remove to a 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
Storage and Reheating:Refrigerate leftovers in an airtight container for up to 2 days, keeping the dipping sauce separate. For the best quality, enjoy the tuna cold the next day.
For best texture, keep the tuna whole and slice just before serving. Leftovers are excellent cold in sandwiches, rice bowls, or salads.
Nutrition
Calories: 905.4kcalCarbohydrates: 32.4gProtein: 62.9gTotal Fat: 57.3gSaturated Fat: 10.7gCholesterol: 232.5mgSodium: 1105.5mgPotassium: 781.3mgFiber: 2.8gSugar: 5.9g
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