Liza’s Herb-Crusted Ahi Tuna Steaks
This recipe provides a perfect balance of flavors with the mustard coating and herb-infused breadcrumbs, resulting in a crispy exterior and a moist, melt-in-your mouth flavorful interior. Can be served as a main dish or sliced for a side dish or with a salad.
- Total Time: 30 minutes
Ingredients
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Scale
- 2 6-8 ounce of Ahi Tuna Steaks
- 1 cups of Panko bread crumbs
- 4 Tablespoons of mustard, Dijon or Brown
- 1 tablespoon of rosemary, fresh chopped or dried
- 1 tablespoon of thyme, fresh or dried
- pinch of salt, to taste
- pinch of pepper, to taste
- 2 tablespoons of olive oil
Instructions
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PreheatPreheat your oven to 400°F (200°C).
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Prepare breading mixtureIn a shallow dish, combine Panko breadcrumbs and finely chopped fresh herbs. Mix well.
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Prepare Tuna SteaksPat the Ahi tuna steaks dry with paper towels to remove any excess moisture.
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Mustard CoatingBrush each tuna steak with mustard, ensuring an even coating on all sides.
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Bread the TunaRoll the mustard-coated tuna steaks in the herb and breadcrumb mixture, pressing gently to adhere the breadcrumbs to the surface.
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Sear the TunaHeat olive oil in an oven-safe skillet over medium-high heat. Once the oil is hot, sear the tuna steaks for about 1-2 minutes per side, or until the crust is golden brown.
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Transfer to the ovenTransfer the skillet to the preheated oven and bake for an additional 5-7 minutes, depending on your desired level of doneness. The internal temperature should reach 125°F (52°C) for medium-rare.
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ServeCarefully remove the steaks from the oven and allow them a few minutes to cool before slicing or serving.
- Prep Time: 20
- Cook Time: 10
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