Panko Crusted Ahi Tuna* Recipe
Panko Crusted Ahi Tuna*, polenta, wilted greens, ginger-orange gastrique.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Ginger-Orange Gastrique
In a small saucepan, combine the ginger, orange juice, honey, and soy sauce. Bring to a simmer and cook until slightly thickened, about 5-7 minutes. Set aside.
- 2
Cook the Polenta
In a medium pot, bring 4 cups of water to a boil. Slowly whisk in the polenta, stirring constantly to prevent lumps. Cook for about 20 minutes until thickened. Add salt and pepper to taste.
- 3
Sear the Ahi Tuna
Season the Ahi tuna steaks with salt and pepper. Press each steak into the panko breadcrumbs, coating both sides. Heat olive oil in a skillet over medium-high heat. Sear the tuna for about 1-2 minutes on each side, depending on desired doneness. Remove and let rest.
- 4
Wilt the Greens
In the same skillet, add the fresh spinach or kale and sauté until just wilted, about 2-3 minutes. Season with salt and pepper to taste.
- 5
Plate and Serve
On each plate, place a serving of polenta, top with wilted greens, and then add the panko crusted Ahi tuna. Drizzle the ginger-orange gastrique over the top and serve immediately.