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1
Mix the dry ingredients of the coat in the flat glass dish. Reserve
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2
In another bowl mix the liquid ingredients. Beat a little with the foet and reserve.
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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.
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4
The cucumbers
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5
Peel the cucumbers, cut in lengthwise and remove the seeds, and cut in slices of 1/2 inch thick.
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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.
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7
The sauce
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8
In a small sauce pan mix all the ingredients and boil for 8 minutes in low heat.
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9
Frying the tuna
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10
Heat 2 cups of canola oil in a deep frying pan to 170u00b0 C (attencion 338u00b0 F).
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11
Working one at a time fry the pieces for 2 minutos to have them raw in the inside. Drawn in paper towel.
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12
This dish well-done is inconceivable. The coat should be nice golden brown and crunchy. Keep in a warm place.
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13
Assemble the plates.
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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.
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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.
