So, it’s Sunday, and our usual stay-at-home lunch date day. We’ve been glued to the television, binge watching The Walking Dead marathon most of the day…sounds romantic, doesn’t it? It’s one of our favorite shows, really, and we’re excited for the spin-off to premiere tonight!
So what else do you cook for date-lunch day while watching a zombie show? Ahi tuna, of course! There really isn’t any connection of tuna to the show, but that is just what happened to be Jon’s selection for this week!
While we were away for our anniversary in Amelia Island a few months ago, we had a fabulous tuna steak at the restaurant at the resort. We’ve been wanting to, as usual, make our own version at home.
Crunchy panko breadcrumbs and black sesame seeds coat the outside of the tuna, and the tuna gets pan sautéed to a medium-rare perfection. The crust is held onto the tuna with a sweet and spicy chili sauce (which is also great for dipping on the side). Serve with a little bit of our Bacon and Garlic Spinach Sauté, and you’ve got a very flavorful dish for date night (or date lunch).
Ingredients:
¼ cup sweet chili sauce (plus extra to serve on the side for dipping if you’d like)
½ cup panko breadcrumbs
1 tbsp black sesame seeds
3 tbsp canola oil
2 sushi-grade tuna steaks (1 inch in thickness)
2 cups cooked wild rice
Create a dredging station: The ¼ cup of chili sauce goes into a bowl. In a separate bowl, mix the panko and sesame seeds together.
Dip each tuna steak into the chili sauce.
Next, coat the tuna steaks with the panko and sesame seed mixture on all four sides.
Heat the canola oil on medium-high heat. Test the oil to see if it is hot enough for cooking by dropping in a few of the panko breadcrumbs; if they sizzle, the oil is ready.
Sauté the tuna steaks for about 3 minutes per side for medium-rare (your cooking time may vary). Remove the tuna steaks from the pan and allow them to rest for about 3-5 minutes.
Slice the each tuna steak into ½ inch slices. Serve over cooked wild rice and Bacon and Garlic Spinach Sauté.
- ¼ cup sweet chili sauce (plus extra to serve on the side for dipping if you’d like)
- ½ cup panko breadcrumbs
- 1 tbsp black sesame seeds
- 3 tbsp canola oil
- 2 sushi-grade tuna steaks (1 inch in thickness)
- 2 cups cooked wild rice
- Create a dredging station: The ¼ cup of chili sauce goes into a bowl. In a separate bowl, mix the panko and sesame seeds together.
- Dip each tuna steak into the chili sauce.
- Next, coat the tuna steaks with the panko and sesame seed mixture on all four sides.
- Heat the canola oil on medium-high heat. Test the oil to see if it is hot enough for cooking by dropping in a few of the panko breadcrumbs; if they sizzle, the oil is ready.
- Sauté the tuna steaks for about 3 minutes per side for medium-rare (your cooking time may vary). Remove the tuna steaks from the pan and allow them to rest for about 3-5 minutes.
- Slice the each tuna steak into ½ inch slices. Serve over cooked wild rice and Bacon and Garlic Spinach Sauté.
