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The Palm’s Wasabi-Panko Crusted Ahi Tuna

For the detailed recipe and video of Chef Lee Morris preparing this delicious dish, watch this video!

Click here to read the article about this signature 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