Monday, November 23, 2009

Panko & Lime Crusted Albacore Tuna

This is my favorite dish that I learned from Dirty Apron. Oh I can't wait for summer when this fish can be more available! The fish is breaded with flour, egg, lime, panko, lime zest, salt, pepper and lightly seared on al sides. It's easy to prepare and very delicious.
The salad underneath the fish is a Warm "Nicoise Style" Salad. The dressing is easy and low in calories. It's simply grainy mustard, garlic, parsley, olive oil, and lemon juice. I know it sounds kinda weird, but it's very delicious. I usually use kalamata olive instead of nicoise, which makes the salad a little soggy, but it's a personal preference. The salad is slightly more labour intensive.

Ingredients (serves 2):

  • 2 Albacore Tuna (4½oz each)
  • 1 Egg (or egg replacer)
  • ¼ cup Flour
  • 1 Lime (juiced and zested)
  • ½ cup Panko Breadcrumbs
  • Vegetable oil
  • Salt and pepper
Salad Dressing
  • 15g Grainy Mustard
  • 1 Clove of Garlic (minced)
  • 2 Sprigs Italian Parsley (chopped)
  • ¼ Lemon (Jusiced)
  • Olive Oil
  • 50g Fine Green Beans (blenched)
  • 120g Fingerline Potatoes (blenched, peeled, halved)
  • 1 shallot
  • 8 Red Grape Tomato (halved)
  • 10g Toasted Pine nuts
  • 6 Chive Spears (sliced)
  • Olive Oil

1. Whisk the egg and lime juice together in a bowl.
2. Mix pank and lime zest with salt and pepper in another bowl
3. Put flour in a third bowl.
4. Season the tuna with salt and pepper and then dredge in the flour, dip into the egg mixture, 5. and then finely coat with panko
6. Heat oil in a pan over medium-high heat.
7. 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.
8. Place tuna onto a paper towel and pat away excess oil

Warm "Nicoise Style" Salad:

1. In a bowl, mix the mustard with garlic and parsely.
2. Add olive oil slowly and then add lemon juice
3. Season with salt and pepper


1. In a saute pan, saute the potatoes in oil for 2 minutes
2. Add shallots and green beans and saute another minute
3. Add the tomatoes and season with salt and pepper
4. Transfer the salad into a mixing bowl and add the dressing, chives, olives, and toasted pine nuts. Toss!

I would pair it with a medium bodied white wine, possibly the Alsace Riesling I mentioned before. :)

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