Tuna Kara-age Recipe
Deep-fried tuna – spicy, teriyaki honey garlic or sweet thai sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tuna Marinade
Breading
Frying
Sauce Options
Method
Marinating the Tuna
- 1
Prepare the Marinade
In a bowl, mix the soy sauce, honey, minced garlic, grated ginger, red chili flakes, and black pepper. Stir until combined.
- 2
Marinate the Tuna
Cut the tuna steaks into bite-sized pieces and add them to the marinade. Ensure all pieces are coated well. Cover and refrigerate for at least 30 minutes.
Breading the Tuna
- 3
Set Up the Breading Station
Prepare three bowls: one with cornstarch, one with beaten egg, and one with panko breadcrumbs.
- 4
Bread the Tuna
Remove marinated tuna from the refrigerator. Dredge each piece first in cornstarch, then dip in the beaten egg, and finally coat with panko breadcrumbs.
Frying the Tuna
- 5
Heat the Oil
In a deep frying pan, heat vegetable oil over medium-high heat until hot.
- 6
Fry the Tuna
Carefully place the breaded tuna pieces into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and cooked through, about 3-4 minutes per side.
- 7
Drain Excess Oil
Using a slotted spoon, remove the fried tuna and place on paper towels to drain excess oil.
Serving
- 8
Serve with Sauce
Serve the tuna kara-age hot, drizzled with sweet Thai chili sauce or teriyaki sauce as preferred.
