Crispy on the outside, tender and pink in the centre
This recipe was inspired by a restaurant dish that I wanted to recreate at home. After several tests, I found the balance I was looking for: a crisp golden coating, a warm pink centre and a fresh lime mayonnaise that enhances the tuna without overpowering it.
The real secret is the cooking time. Just a few extra seconds can turn perfectly juicy tuna into dry fish, so thick tuna steaks and hot oil are essential.

Ingredients

For the tuna

• 2 fresh tuna steaks (180-220 g each), about 3 cm (1¼ inch) thick
• Plain flour
• 1 egg
• 80-100 g panko breadcrumbs (or coarse crispy breadcrumbs)
• Peanut oil for frying
• Flaky sea salt

For the lime mayonnaise

• 3 tablespoons mayonnaise
• Zest of ½ organic lime
• 1 teaspoon fresh lime juice
• Freshly ground black pepper

For the salad

• Mixed salad leaves
• Fresh chives
• Extra virgin olive oil
• A few drops of lime juice
• Salt and pepper

Preparation

1. Mix the mayonnaise with the lime zest, lime juice and black pepper. Refrigerate until needed.
2. Pat the tuna steaks completely dry.
3. Coat each steak lightly with flour, dip into the beaten egg and finally coat evenly with the breadcrumbs, pressing gently to ensure good adhesion.
4. Refrigerate for 15 minutes.
5. Remove the tuna from the refrigerator and leave it at room temperature for 20-30 minutes before frying.
6. Heat the peanut oil to 175°C (347°F). The oil should reach about halfway up the tuna steaks.
7. Fry the first side for about 90 seconds without moving the tuna.
8. Turn carefully and cook the second side for another 90 seconds, until the coating is evenly golden.
9. Transfer the tuna to a wire rack and let it rest for 30-45 seconds.
   Finish with flaky sea salt.
10. Dress the mixed leaves with extra virgin olive oil, a few drops of lime juice, chopped chives, salt and pepper.
    Slice each tuna steak into 4 or 5 thick slices and fan them slightly to reveal the pink centre.
    Serve with a quenelle of lime mayonnaise and a small mixed salad.
    Finish with flaky sea salt, freshly grated lime zest and a drizzle of extra virgin olive oil.

Tips

• Use tuna steaks at least 3 cm thick.
• Keep the oil close to 175°C (347°F).
• Avoid overcooking the tuna (after several tests I found that 4 minutes total cooking time overcooks tuna steaks of this thickness. Start with 3 minutes total (about 90 seconds per side) and add only 10-15 seconds if necessary.
• Season only just before serving.
• Do not let the tuna rest for longer than one minute before slicing.