Saturday, January 30, 2010

Baharat Panko Crusted Albacore Tuna


This is a variation on my old Panko & Lime Crusted Albacore Tuna. The baharat makes the fish more aromatic and "more mouthful" than just lime. On top of the fish is roasted red pepper wasabi mustard sauce specifically made for this dish and pea sprout, which as a peppery yet sweet flavour. I also made mini burger out of this exact recipe. You can skip the flour in this recipe, but it would be noticeably less mouthful. Don't skip the lemon part; it's important. Add more or less spices as desired.

The tuna can be bought from Seven Seas Fish Market, but these fish don't necessarily comes in the nice triangle shape, so you might have to pre-order and have them reserve the nice pieces. A lady who works at the W. 4th location set some aside for me on Friday knowing I would buy them later. The friday dinner wouldn't have happened without her help.

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 cup panko
  • 4 Tbsp Baharat
  • Fleur del Sel
  • Black Pepper
Instruction: Handle the fish very gently as it can easily break apart in your hand.
1. 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 coast 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. Let it set for a few minutes.

Craig brought over a bottle of 1993 Zilliken Riesling Auslese. It was an AMAZING pairing, match made in heaven. 13 year old wine and so-fresh-it's-raw fish: Amazing. Absolutely amazing.

Baharat Panko Crusted Albacore Tuna on Foodista

4 comments:

  1. The way your tuna is prepared sounds marvelous to me! I gave serious consideration to tuna as it's my fave...but was afraid I'd over cook it! This is a perfect solution! Way to go with the Coconutmeg bun!

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  2. Yey! I am glad someone likes my fish! The fish is delicious on its own without any additional sauce or sprout. It's pretty easy to put together. :D Thanks for posting!

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  3. What a nice shot! So original. I tried to take original-looking photos of my sashimi creation (Salmon Sashimi with Blue Cheese and White Miso Puree http://cuceesprouts.com/2010/10/salmon-sashimi-with-blue-cheese-and-whie-miso-puree/) but I like yours a lot better. Good job!

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  4. Check out nutritional facts, and prices of albacore tuna from grocery stores at http://healthygrocery.blogspot.com

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