Tuna In Panko Spicy Coat With Cucumber Confit

Name: Tuna In Panko Spicy Coat With Cucumber Confit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The tuna pieces; 4 thick cuts - 200g each of fresh tuna. You have to end up with 4 pieces in square shapes about 3,5cm of side.; Reserve in the fridge.; For the coat; 2 cups panko; 2 Tbs curry powder; 1 Tbs black pepper mignonette; 1 tsp salt; For the liquid coat; 2 egg whites; 2 Tbs olive oil; 1/2 cup water; 1 pinch salt; The cucumbers; 2 cucumbers; 2 Tbs unsalted butter; salt; The sauce; 2/3 cup soy sauce; 1 tsp sesame oil; 1 tbs lemon juice; 1 tbs honey; 1 tbs olive oil

Servings: persons

The tuna pieces
4 thick cuts - 200g each of fresh tuna. You have to end up with 4 pieces in square shapes about 3,5cm of side.
Reserve in the fridge.
For the coat
2 cups panko
2 Tbs curry powder
1 Tbs black pepper mignonette
1 tsp salt
For the liquid coat
2 egg whites
2 Tbs olive oil
1/2 cup water
1 pinch salt
The cucumbers
2 cucumbers
2 Tbs unsalted butter
salt
The sauce
2/3 cup soy sauce
1 tsp sesame oil
1 tbs lemon juice
1 tbs honey
1 tbs olive oil

1
Mix the dry ingredients of the coat in the flat glass dish. Reserve
2
In another bowl mix the liquid ingredients. Beat a little with the foet and reserve.
3
Take the tuna out of the fridge. Working one piece at a time. Sprinkle with a little salt and pepper and dip the tuna pieces in the mixture of egg white, then coat with the panko mixture, pressing to adhere, dip once again in egg white and then back to the panko, pressing do adhere. Arrange the pieces in a baking dish cover with film and put in the fridge, until time to serve.
4
The cucumbers
5
Peel the cucumbers, cut in lengthwise and remove the seeds, and cut in slices of 1/2 inch thick.
6
Put the butter in a frying pan over low heat, when the butter melts add the the cucumber slices, and gently let them confit for half an hour. Sprinkle with salt. And keep warm.
7
The sauce
8
In a small sauce pan mix all the ingredients and boil for 8 minutes in low heat.
9
Frying the tuna
10
Heat 2 cups of canola oil in a deep frying pan to 170u00b0 C (attencion 338u00b0 F).
11
Working one at a time fry the pieces for 2 minutos to have them raw in the inside. Drawn in paper towel.
12
This dish well-done is inconceivable. The coat should be nice golden brown and crunchy. Keep in a warm place.
13
Assemble the plates.
14
In a work surface cut each of the tuna pieces in 3 neat medalions. Divide the cucumber confit between the plates forming a bed where you will put the tuna medalions cut side up.
15
Drizzles with the sauce around, don t let the coat be wet or will be soggy. Garnish with ciboulette. For a stunning presentation take out the sauce an serve with a salmon roe chantilly.

1518

kcal

Calories

125

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: The tuna pieces, 4 thick cuts - 200g each of fresh tuna. You have to end up with 4 pieces in square shapes about 3,5cm of side., Reserve in the fridge., For the coat, and more.

Yes, Tuna In Panko Spicy Coat With Cucumber Confit falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!