Cashew Crusted Tuna
This tuna has a spicy and crunchy crust with a moist, just done interior. I suggest serving
along-side a mixed green salad with fines herbes dressing.
Accompany this with a baked potato with butter for a fairly quick but elegant meal.
Set up three large dinner plates and two soup bowls.
On one large plate, combine the seasoning mixture with flour. Sprinkle the other
large plate with a bit of flour. Cover the
third large plate with paper towels, and set aside. Put the beaten egg in one
soup bowl, and the mustard seed and cashews in the other bowl. Roll the tuna pieces first
in the flour mixture.
After rolling in the flour, dip the fish into the beaten egg, and then roll in the
cashew and mustard seed mix. Place the prepared fish pieces on the second floured plate.
- 20 ounces tuna, Ahi grade, cut into 10 pieces
- seasoning mixture:
- 1 tsp. Rosemary
- 1 tsp. Curry
- 1 tsp. Paprika
- 1 tsp. Cayenne
- 1 tsp. Coriander
- 1 tsp. Thyme
- 1 tsp. Cumin
- 1 tsp. Garlic
- 1 tsp. Sage
- 1 tsp. Ginger
- 1 tsp. Chili Powder
- 1 tsp. Dry Mustard
- 1 tsp. Salt
- 1 tsp. Pepper
- 1/4 cup all-purpose flour
- 1 large egg, beaten
- 1/2 cup ground cashew nuts
- 1/4 cup mustard seed
- 1/2 cup olive oil, for frying
- 2 tablespoon shallots, chopped
- 1 cup heavy cream
- 1 cup well washed watercress, blanched
- juice of one lime
Heat a large frying pan with the olive oil.
Pan fry the fish in the hot olive oil until golden in color. Don't overcook, as you want
the interior of the tuna to remain just pink. Set aside on the towel-covered clean plate.
In the same pan, discard excess oil and add shallots. Cook until transparent.
Add the heavy cream, and cook until reduced to desired
consistency, about 6 minutes.
Finish with lime juice chopped watercress and salt and pepper.
Serve tuna on top of sauce.