Crispy Tuna Recipe

Prepare tuna

Pat the tuna dry with paper towels. Cut the tuna into 4 equal steaks (about 4 oz / 115 g each) and season both sides lightly with half of the salt and pepper.

Breading station

Set up three shallow bowls: (1) flour and cornstarch mixed with remaining salt and pepper, (2) beaten egg mixed with cold water, (3) panko breadcrumbs. Dredge each tuna piece first in the flour mixture, shaking off excess, then dip into the egg wash, then press evenly into panko until well coated.

Pan-fry tuna

Heat a heavy skillet over medium-high heat and add neutral oil. When oil shimmers (approximately 350°F / medium-high), add the tuna pieces and fry 1.5–2 minutes per side for a crisp golden crust and rare to medium-rare center (adjust time if you prefer more done). Transfer to a wire rack or paper towels to rest and drain.

Make glaze

In a small saucepan over low heat, combine honey, soy sauce, rice vinegar, wasabi paste, grated ginger, and minced garlic. Warm gently, whisking until combined and slightly thickened, about 2–3 minutes. Taste and adjust wasabi intensity or salt by adding more wasabi or a splash more soy. Keep warm off heat.

Glaze tuna

Brush or spoon the warm wasabi honey glaze over the crispy tuna pieces just before plating, reserving a little glaze for the rice/vegetables if desired.

Rinse rice

Rinse the short-grain rice under cold water until the rinse runs mostly clear (2–3 rinses) to remove excess starch. Drain well.

Cook rice

Combine rinsed rice and 1.25 cups water in a small saucepan with a tight-fitting lid. Bring to a gentle boil over medium heat, then reduce to the lowest heat, cover, and simmer 12–15 minutes until water is absorbed. Remove from heat and let stand, covered, 10 minutes to steam.

Season rice

Fluff rice with a fork, then stir in 1 tsp rice vinegar and 1/4 tsp salt (optional). Keep covered and warm until serving.

Prep vegetables

Have all vegetables sliced and ready; stir-frying is quick. Heat a wok or large skillet over high heat.

Cook vegetables

Add 1 tablespoon vegetable oil to the hot pan, swirl to coat, then add minced garlic and stir 10–15 seconds until fragrant. Add carrots and bell pepper and stir-fry 1–2 minutes, then add snap peas and bok choy/spinach and continue to stir-fry another 1–2 minutes until vegetables are bright, crisp-tender.

Season vegetables

Add 1 tablespoon light soy sauce, 1/2 teaspoon sesame oil, and 1/4 teaspoon salt. Toss to coat and remove from heat. If desired, spoon a small amount of reserved wasabi honey glaze over the vegetables for a flavor tie-in (about 1 tsp).

Slice each crispy tuna steak into 4–6 thick slices on the bias. Arrange a portion of steamed rice, a serving of stir-fried vegetables, and the sliced glazed tuna on each plate.

Garnish with kizami (pickled ginger) alongside the tuna, scatter sliced scallions and toasted sesame seeds over the tuna and vegetables, and serve with lemon or lime wedges. Offer extra wasabi honey glaze on the side.