Baharat Panko Crusted Albacore Tuna
By: Christine
Published: Monday, May 10, 2010 - 8:36am

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

1 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. 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 coat 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.

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)