Panko Crusted Tuna Loin

Yep, the Yellowfins are back, and I was looking for something special to commemorate the occasion.

I took a tuna loin, rolled it in Wondra flour (I always use Wondra for frying. It is so much lighter than normal flour and gives the fish a nice double crust), gave it an egg wash, rolled it in Panko bread crumbs, then let it sit in the fridge for about 15 minutes for everything to come together. (Usually I would have salted and peppered the flour, but I forgot to, and honestly, it didn’t need it)

Next, I heated grape seed oil in the cast iron and gave the loin about 2 minutes on all three sides. Then I stood it on both ends and seared for about 30 seconds.

I let the loin rest for a few minutes on a paper towel, then…

I sliced the loin, drizzled sesame oil over the top, and dressed it with some sesame seeds (I wish I had toasted them, but didn’t think about it until it was too late). I served it with sides of soy, wasabi and Sriracha for dipping, with a little sushi rice and broccoli on the side.

All I can say is wow…some of the best tuna I’ve ever had!