How to Cook Crusted Ahi with Shoyu Sauce

Serves: 1

Preparation time: 15 mins

Cooking time: 5 mins

Ingredients needed to make Crusted Ahi with Shoyu Sauce:

For the crusted ahi:

• 7 oz tuna steak, 1’’ thick
• 4 tbsp panko
• 1 tsp paprika
• ¼ tsp garlic powder
• ½ tsp cayenne pepper
• 1/8 tsp garlic powder
• 1/8 +  ¼ tsp dried thyme
• ¼ + 1/8 tsp dried rosemary
• ¼ tsp dried tarragon
• 1/8 tsp dried oregano
• Pinch of celery salt
• 2 tbsp mayonnaise
• Butter, as required

For the shoyu sauce:

• 1 tbsp shoyu sauce
• ¼ tsp fresh lemon juice
• ¼ tsp sesame oil
• 1 tsp sake
• ½ tsp sugar
• Lemon slice, 1/8’’ thick

To serve:

• 1 lemon, sliced
• 1 oz, green onions, chopped into ¼’’ pieces

Cooking instructions for Crusted Ahi with Shoyu Sauce:

• Place the panko in a medium bowl and stir in the tarragon as well as ¼ tsp each of thyme and rosemary until well mixed; set aside in a shallow dish.
• Add rest of the dried herbs, garlic as well as onion powder, paprika and celery salt into a food processor and blitz them into a fine powder.
• Spoon on the mayonnaise and pulse further until mixed thoroughly.
• Spread it all over the tuna steak to coat either side and transfer it onto the plate with seasoned breadcrumbs.
• Flip it over to coat both sides evenly and set aside.
• Add a knob of butter into a skillet and melt it over moderately high heat.
• Place the coated tuna onto it and cook each side for 2½ mins or until both sides are seared and turn golden brown.
• To prepare the sauce, dump all its ingredients into small skillet and cook over slow flame, while stirring often, until it reduces into a thick sauce.
• Place the tuna steak in the middle of a serving plate and drizzle most of the shoyu sauce all over it.
• Spoon rest of the sauce around it and sprinkle the green onions on top.
• Arrange the lemon slices over the fish to garnish and serve right away.

Image credit: Wikimedia Commons