2 Serves
20 Mins
Using a sharp chef's knife on a cutting board, carefully slice the tuna steaks into uniform portions that will fit comfortably in your pan.
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Vitamin K
29 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
17 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
49 µg / 400 µgCalcium
74 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
113 mg / 420 mgPhosphorus
589 mg / 1,250 mgPotassium
909 mg / 4,700 mgSodium
939 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
105 µg / 55 µgFiber
4 g / 28 gSugar
6 g / 50 gSaturated Fat
8 g / 20 gCholesterol
29 mg / 300 mgCaffeine
0 mgNet Carbs
23 gAlcohol
0 g
In a shallow bowl, whisk together the coconut milk and lemon juice. In a second bowl, combine the panko breadcrumbs, baharat, and a pinch of black pepper. Place the all-purpose flour in a third shallow bowl.
Season the tuna pieces with additional black pepper. Dredge each piece in the flour, shaking off the excess, then dip into the coconut milk mixture, and finally press firmly into the panko-baharat mixture to coat evenly.
Heat the cooking oil in a frying pan over medium-high heat. Once shimmering, sear the tuna for 60 seconds per side until the crust is golden brown and crispy, keeping the center rare.
41
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g22
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