Baked Tuna Crusted with Herbs and Panko Breadcrumbs
The Japanese love tuna. Tuna filleting demonstrations, where many sizes of knives are used to cut a huge fish into different pieces, are a very popular tourist attraction.
Photographed by Takeshi Noguchi
Calorie count is per serving.
Does not include time needed to return the tuna to room temperature.
Ingredients (Serves 2)
- 200 g tuna (sashimi grade; saku block)
- 65-70 ml fresh panko breadcrumbs
- 2 tbsp parsley (minced)
- 1 tsp garlic (minced)
- 1/4 tsp salt
- A pinch of pepper
- 2-3 tbsp olive oil
Take the tuna out of the fridge and return it to room temperature. Pour the panko into a pan or shallow tray. Combine with [A]. Dredge the tuna.
Place the tuna on the panko mixture for a thorough coating.
Place the tuna on a toaster-oven pan tray. Cover with the remaining herb and panko mixture. Drizzle with olive oil. Bake in the toaster oven for 10 minutes. If it looks as if the panko will burn before the time is up, cover with aluminum foil.
The olive oil will seep into the panko and add to the appetizing aroma.
Take out the tuna and cut into 3 cm cubes. Plate up.