Juicy tuna steak in a breaded pan

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A tuna steak in a breaded pan - juicy inside, with a crispy crust - it only takes 15 minutes, and this is the perfect dish for lunch or dinner. Fish can be served with crumbly rice and a salad of fresh vegetables - it will turn out incredibly tasty. According to this recipe, you can cook both fresh and frozen fish. Frozen tuna should be thawed correctly - a couple of hours before cooking, remove from the freezer and leave on the bottom shelf of the refrigerator. It is advisable that the fish thaw, but not “creep”, so after cooking inside it will remain a little pink and very juicy.

Time for preparing: 15 minutes
Servings Per Container: 1

Ingredients for tuna steak in a pan

200 g of tuna;
½ lemon;
1 teaspoon of grated ginger root;
2 tablespoons of wheat flour;
1 teaspoon of dry seasoning for fish;
1 egg
2 tablespoons ground crackers;
refined cooking oil for frying;
salt and pepper.

The method of preparation of tuna steak in a pan breaded

Dry the thawed tuna with a paper towel. For a tuna steak recipe, you can leave a whole piece or divide the steak into two halves, do as you like. If a spinal bone is present in a piece, it is better to remove it; it can be separated easily and without problems.

Cut two slices of lemon, leave them to serve. Squeeze juice out of the remaining lemon and water the fish.

Peel ginger root, three on a fine grater. Grate the steaks with grated ginger on both sides.

Sprinkle the fish with salt, leave for 5-10 minutes, so that the seasonings are absorbed. The salt in the recipe for tuna steak can be replaced with soy or Worcestershire sauce, it will turn out even tastier.

Mix in a plate wheat flour with dry seasoning. If there is no seasoning, then sweet enough ground paprika and black pepper.

Bone tuna on all sides first in a flour mixture. So a thin layer of flour will stick to the fish, to which, in turn, the rest of the breading will stick. All together, when frying, forms a crust, which will not allow juices to leak into the pan.

Break a raw chicken egg into a bowl, beat with a fork. In a beaten egg, we lower the pieces in turn, make sure that the egg mixture covers them well.

Pour ground crackers onto the board, transfer the steaks from the egg mixture to crackers, carefully bread out so that there are no open areas.

Pour a few tablespoons of odorless refined vegetable oil into a pan with a thick bottom, and heat it well. Fry tuna from two sides to a golden crust over high heat, literally for 2-3 minutes.

A properly fried tuna steak inside is a little pink and juicy, light at the edges, covered with a rosy breading. I advise you to put the finished steak on a paper towel so that the paper absorbs excess oil.

We decorate the fish with slices of lemon or lime, fresh herbs and immediately serve the tuna steak on a table with vegetables and a side dish of crumbly rice.