Baharat Panko Crusted Albacore Tuna

Photo: Christine

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

Preparation

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.

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About

This tuna dish has amazing textures. The fish is fluffy and crusty on the outside and moist and tender in the inside. If you are not comfortable eating fish slightly raw in the inside, feel free to cook it longer. It does lose some of that tenderness, however.

Baharat is a spice mix that can be purchased at specialty grocery store or made at home (The recipe is also on Foodista)