Experiments in the Kitchen: Panko Crusted Ahi Tuna on Coconut Rice with Soy Sauce Reduction

As always, let me start by saying that I am an instant gratification type of cook. Keep it simple geniuses, remember?

So, as fancy as this might look, it really didn’t take much time to whip up.  If it can’t be made in an hour or less,well, then it can’t be made…not in my world anyway.

I’ve been on a “cooking as creative outlet” kick. Who knows when it will abruptly end, but I am riding the wave while I can. This was my first experience with panko breadcrumbs and I think I will definitely be using it again…maybe next time on shrimp!

What you need for the tuna is:

Ahi tuna steaks (thawed or fresh)

Panko breadcrumbs

Oil  (preferably not olive oil as it will be exposed to high heat)

Salt & pepper

Simple right?

Okay, timing is everything, so rice needs to get going first.

I used Jasmin rice ( I like how each grain stays separate and it’s wonderfully fragrant) well rinsed and instead of water I used coconut milk. Fill until about one fingers width above the rice. Bring to a boil, stir and then set on simmer until all the liquid has cooked off.

To add to the flavour, on a whim, I threw in two star anise:

Okay. That’s on the stove. It will take about 20 minutes.

(side note: you could forgo the rice and just make a fresh salad instead!)

In the meantime, you can start the soy sauce reduction which will take 15 minutes:

3 tbsp dark soy sauce

1 tsp light soy sauce (optional)

2 tbsp honey

Simmer and stir often. I threw in sesame seeds just for shits and giggles.

Stir! And then remember to come back and stir it again! Or..keep it super low until you can give it your full attention.

Now, the tuna:

Pat the tuna dry with paper towel. Sprinkle with salt and pepper (I’m on a kosher salt kick – love the stuff)

You will only need a few minutes, so make sure your rice is done before you start this adventure.

Fill a pan with an eighth of an inch of oil and heat.

Then dip the salt and peppered tuna in the panko ( I mashed the panko with the bottom end of a small bowl to make it a little finer, but you don’t need to do this).

Then carefully, gently place the steaks in the pan.

For me, this is where it all went to hell. I was not so gentle and oil splashed. I have a pretty ugly if superficial burn on my arm now. So, to spare you this experience, gently place the steaks and don’t freak out if there are some popping noises coming from the pan.

You can see the tuna cooking upwards toward the middle. Let cook for roughly 50 seconds and then flip. If the panko is nicely browned, then you did good! Leave for the same amount of time on the other side and then plate!

Hopefully you remembered to stir the reduction. Drizzle it over the tuna and rice.

I had to keep the reduction warm up until the very end because the honey I used was ridiculously thick, so as soon as it started to cool it was almost like taffy. I could work on the consistency a bit more, but the flavour was delicious!

Yummers. Successful, and all told it took about 35 minutes.

S

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