Pretzel Tuna Recipe

In a small bowl, whisk together the mayonnaise, grated garlic, Dijon mustard, lemon juice, white wine vinegar, olive oil and honey (if using) until smooth and emulsified.

Season to taste with salt and freshly ground black pepper. Cover and refrigerate at least 20 minutes to allow flavors to meld while you prepare the tuna.

Prep the tuna

Pat the tuna loin dry with paper towels. Trim any connective tissue and cut into 4 equal-sized steaks (about 4 oz each) or 1-inch-thick portions. Season all sides lightly with kosher salt and freshly ground black pepper.

Prepare the breading station

Place the flour in a shallow dish and season with 1/2 tsp of the kosher salt and the smoked paprika. In a second shallow dish, whisk the 2 eggs until smooth. In a third shallow dish, add the coarse pretzel crumbs.

Bread the tuna

One piece at a time: dredge a tuna steak in the seasoned flour, shaking off excess; dip into the beaten eggs, letting excess drip off; press firmly into the pretzel crumbs, coating all sides and pressing crumbs so they adhere. Transfer to a wire rack and repeat with remaining steaks. Let rest 5 minutes to set the crust.

Pan-sear

Heat a heavy skillet (cast iron preferred) over medium-high heat until hot. Add the neutral oil and swirl to coat. When oil is shimmering, add the crusted tuna steaks (do not overcrowd — cook in 2 batches if needed). Sear 1 to 1.5 minutes per side for rare (center cool-red to warm-rare), 2 to 2.5 minutes per side for medium-rare. During the last 20–30 seconds of cooking, add the butter and tilt the pan, spooning the foaming butter over the tops to glaze the crust.

Rest and slice

Transfer seared tuna to a cutting board and let rest 2 minutes. Slice each steak crosswise into 4–6 slices (or serve whole), keeping the crust intact. Season lightly with a pinch of finishing salt if desired.

Spoon a smear or small dollop (about 1–2 tbs) of the chilled aioli onto each plate. Arrange the sliced pretzel-crusted tuna on top of the aioli. Scatter microgreens or chopped chives over the tuna and sprinkle the toasted sesame seeds, if using. Serve with lemon wedges on the side for squeezing.

Recommended serving: serve immediately while tuna is warm with the aioli chilled or room temperature. Enjoy with a light salad or steamed rice.