213. Crusted Ahi Tuna Kale Salad!

Deliciously seasoned panko crusted ahi tuna, prefectly cooked with a beautiful kale salad.

Ingredients

• Ahi Tuna Steak
• Capers In Vinegar & Salt Brine
• Kikkoman Japanese Soy Sauce
• Sweet Mirin Sauce
• Toasted Sesame Oil
• Aged White Wine Vinegar
• Fresh Kale
• Sliced Red Radish
• Julienned Carrots
• Sliced Cucumber
• Tortilla Strips
• McCormick Italian Herb Panko Bread Crumbs
• Eggs
• Morton Iodized Table Salt
• McCormick Grounded Black Peppercorns

Directions

1. Add to a large bowl some of your soy sauce, mirin sauce, sesame oil, white wine vinegar, and capers. Poke holes in your tuna steak with a sharp knife. Place your tuna steak in this marinade, roll around and brush on really good. Marinate in the fridge for about 2 hours.
2. Preheat your oven to 400 degrees. Make an egg wash in a large bowl, with paper towels pat your tuna steak dry. Pour some bread crumbs in a large bowl. Heat a pan on medium high heat and add some sesame oil.
3. Dredge your tuna steak in your egg wash, then coat in a bowl with your bread crumbs, pan sear your tuna steak on all sides for about 6 minutes. Transfer to a baking dish and bake in the oven for about 20 minutes, take out and set aside to rest for about 7 minutes.
4. Heat another pan on medium high heat and add some sesame oil. Toss in your sliced redishes, and carrots, saute for about 6 minutes occasionally mixing and turning. Toss in some kale, season with salt and fresh ground pepper. Toss and saute for about 5 minutes.
5. Plate your kale, carrots, and radishes, add some sliced cucumber, drizzle some white wine vinegar and toss to mix. Thinly slice your ahi tuna steak, plate your kale salad, top with your tuna slices, garnish with your tortilla strips and enjoy!

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