This dish is super simple and surprisingly quick to make, even on a week night. Panko Breaded Seared Yellow fin Tuna with Shredded Brussel Slaw is delicious!
- Yellow fin Tuna steaks (one per person)
- Dijon mustard
- Panko bread crumbs
- 1 1/2 pounds brussel sprouts
- 2 Green onion
- Granny Smith apple
- Olive oil
What makes my life easier when cooking is to prepare all ingredients for the meal prior to beginning to cook. This is a huge time saver. Take the time to wash, cut, chop, measure all of the items and “stage” the dishes to prepare. I know that it sounds weird, but it helps.
Yellow fin Tuna Steaks, Panko Bread Crumbs, Dijon mustard
Pat the Tuna steaks dry with a paper towel. Brush the Dijon mustard onto the tuna steaks. I like to brush one side, place into the panko crumbs, then brush the other side and flip that side down into the panko crumbs.
Place tuna into a cast iron skillet that has been heated. Add about two to three tablespoons of olive oil into the pan. You want your pan nice and hot but not smoking.
This cooking process literally takes just a few minutes on each side. About 2- 2 1/2 minutes per side. Most tuna steaks are served a little rare. Cook the tuna to your preference. Then allow to rest for 5-10 minutes prior to serving.
Ok, now on to the slaw…
Preparing your shredded brussel slaw is easier than it sounds. Brussel sprouts are like tiny little cabbages and when shredded, give a wonderful crunch to the side dish.
Shred the brussel sprouts in a food processor. If you do not have a food processor, you can use a mandolin slicer to shred. It will just be more time consuming.
Slice your 2 green onions, dice 1/2 of Granny Smith apple, chop your 1 cup of walnuts and 2 tablespoons of cilantro.
Wisk together the ingredients below for the dressing in a separate bowl.
- 3 tsp fresh squeezed lemon juice
- 1 tsp honey
- 1/3 cup extra virgin olive oil
- salt and pepper to taste
Add your brussel sprouts, green onions, apple, walnuts, and cilantro and toss together. The wonderful thing about slaws of any kind is that they taste better when allowed to chill for a while in the refrigerator. So if you would like to make this ahead of time, go right on and do it!
Not a bad effort for a Monday night!