Nashville Arts Magazine

Culinary | The Palm’s

Wasabi-Panko Crusted Ahi Tuna

by Nancy Vienneau  |  photography by Peyton Hoge

9-10 oz ahi tuna steak

flour

egg wash

Panko Bread Crumb Mixture

Sesame Cucumber Salad

Soy Dressing

canola oil and olive oil

A ruby plank of ahi tuna seared in crisp wasabi-scented crust, plated with Sesame Cucumber Salad makes a striking Zen-like pairing. Its meld of sweet and salt, spice and heat both dazzles and soothes the palate and is not a dish you’d expect to find at a legendary steak house. But The Palm can surprise you.

Renowned for premium aged beef, colossal lobsters, and Old World sensibilities, The Palm breaks from tradition with this Asian-inspired entrée, with stunning results. What remains consistent is the commitment to the highest quality of ingredients, generously portioned and artfully served.

Executive Chef Lee Morris points out the rich red color of the sushi-grade #1 ahi tuna steak, solid, with no sinew. To create a crust of beautiful textures and compelling crunch, he blends wasabi powder with panko—Japanese breadcrumbs that are coarser yet lighter than their Western equivalents. He adds flecks of black and white sesame seeds to bring visual intrigue and heightened aromatics to the breading. Quickly seared, the panko mixture becomes golden, its lacy crust encasing rare fillet.

Aligning Eastern aesthetics, the Sesame Cucumber Salad is an ideal counterpoint to the fish. Cooling slices of cucumber are balanced by the heat of shaved red onion, earthy sweetness of red bell peppers, and a peppery dash of daikon sprouts. The Soy Dressing harmonizes fruit notes with pungent ginger, garlic, and sesame.

With its bold seasoning and light preparation, it’s an appealing dish for summer dining. And a pleasure to be surprised.

Below is the detailed recipe and a video of Chef Lee Morris preparing this delicious dish…

Wasabi and Panko Crusted Ahi Tuna Steak with Sesame Cucumber Salad and Soy Dressing

One generous Palm Nashville serving

Ingredients:

9-10 oz ahi tuna steak

Flour

Egg wash

Panko Bread Crumbs (see recipe below)

½ cup Sesame Cucumber Salad (see recipe below)

1 Tbsp Soy Dressing – squeeze bottle (see recipe below)

1 Tbsp each canola oil and olive oil for searing tuna steak

Panko Bread Crumb Mixture

1 cup Panko Bread Crumbs

1 Tbsp wasabi powder

1 Tbsp each: black and white sesame seeds

1 Tbsp Italian leaf parsley (chopped fine and dry)

Kosher salt – to taste

Black pepper (mill) – to taste

– Mix well

Sesame Cucumber Salad

½ medium cucumber, peeled, sliced thin

¼ red onion, sliced thin

¼ sweet red bell pepper, finely diced

¼ c. daikon radish sprouts

Soy Dressing  (Yield 2 ½ cups)

½ cup plum sauce

½ cup hoisin sauce

½ cup pineapple juice

¼ cup soy sauce

1 each orange (medium) zest only (minced fine)

1 Tbsp fresh ginger (minced very fine)

1 tsp fresh garlic (minced very fine)

¼ tsp red pepper flakes

1 Tbsp brown sugar

¼ cup sesame oil

Procedure: – Dredge tuna in flour, shake off excess

- Place in egg wash, coating the tuna well

- Place into the Panko Bread Crumbs (coat well)

- Heat pan with blended oil over a medium heat

- Place tuna in the hot oil – cook on both sides until golden brown

- Remove tuna from the pan, pat dry excess oil

- Toss the Sesame Cucumber Salad with the Soy Dressing

- Drizzle 1 Tbsp of Soy Dressing (squeeze bottle) on the plate

- Slice tuna in half on a bias and place in the center of a dinner  plate on top of the dressing

- Serve with Sesame Cucumber Salad behind the cut pieces

- Garnish with 2 pc chives