Baharat panko crusted albacore tuna

Name: Baharat panko crusted albacore tuna
Total time: 45 min
Yield: 4 servings
Ingredients: 1 strip albacore tuna - sashimi grade; 125 g flour; 226 ml coconut milk; 1 lemon wedges; 180 g panko; 4 Tbsps baharat spice mix; 4 servings fleur de sel; 4 servings black pepper

Baharat Panko Crusted Albacore Tuna with bell pepper and coconut milk, a dairy-free and pescatarian dish, perfect as a hor d'oeuvre, rich in vitamins and minerals.

Ingredients

albacore tuna - sashimi grade

1 strip

flour

125 g

coconut milk

226 ml

lemon wedges

panko

180 g

baharat spice mix

4 Tbsps

fleur de sel

4 servings

black pepper

4 servings

Method

Very gently, cut the tuna in half, length wise. (So it can fit in the pan). Don't push the knife into the fish. The trick is to gently secure the fish with your free hand (so it doesn't move with the knife) and slide your knife back and forth slowly.
Whisk coconut milk and lemon juice together in a bowl
Mix panko, baharat, fleur del sel and pepper in a separate bowl
Put flour in a third bowl
Season the tuna with fleur del sel and pepper
Dredge in the flour
Dip into the coconut mixture
Finely coat the fish with panko
Heat oil in a pan over medium-high heat.
Sear each side of the tuna until the panko turns golden brown on all sides. Rare tuna sea only needs a minute on each side.
Place tuna onto a paper towel and pat away excess oil.
Let it set for a few minutes.