Breaded ahi tuna, lightly fried in oil, and served with homemade spicy dijon aioli. This appetizer is sure to impress!
If you’ve ever come across sashimi grade ahi at a local farmer’s market, you understand that we just had to indulge when we saw it! Ordering this kind of thing at a restaurant is ridiculously expensive, especially when I consider how totally easy it is to make at home. Seriously, you can make this whole recipe in 15 minutes. Then you can spend the next 15 minutes savoring each succulent piece of exquisite tuna goodness.
An aioli is a sauce that is based in egg yolks, garlic, olive oil and lemon juice. Using mayonnaise is an easy cheat to replace the egg yolks and olive oil. Aiolis go great with seafood, but can be used in a variety of other meats and vegetables. It adds a nice zip to regular old food.
Sashimi Grade Fish Options:
Sashimi grade fish is the highest quality of fish, and safe to be eaten raw. Whether you love ahi tuna, or want to substitute with salmon, you must be sure to use only sashimi (or sushi) grade fish in this recipe. Tuna is highly resistant to parasites, making it one of the safest fish to consume raw. However, you can also experiment with sashimi grade salmon, yellowtail, or halibut. So long as it is sashimi grade, you can experiment with any type of fish you like!
Panko is really easy to make at home with leftover stale bread. Simply remove crusts, add chunks of stale bread to a food processor and pulse until you have coarse breadcrumbs. Spread breadcrumbs onto a baking sheet and place in an oven preheated to 300 degrees Fahrenheit for 8 minutes, or until dry, not browned. Let cool completely.
You need to refrigerate any leftovers and will want to consume within 24 hours. Raw fish is not safe to eat after that time.
If you like this recipe, you may be interested in these other delicious fish recipes:
- Beer Battered Fish and Chips
- Quick and Easy Sea Bass with Avocado Salsa
- Simple Grilled Swordfish
- Easy Lemon Baked Cod Fish
Panko Crusted Ahi with Spicy Dijon Aioli
- 1 filet Ahi tuna
- 1/2 cup panko bread crumbs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon red pepper flakes
- 2 tablespoons olive oil
- 1/2 cup mayonnaise
- 1 tablespoon dijon mustard
- 2 teaspoons soy sauce
- 2 teaspoons sriracha sauce
- 1 lime juiced
- 2 teaspoons garlic crushed
- In a small bowl whisk together the ingredients for aioli. Taste and adjust proportions of ingredients for personal preference.
- Mix together the bread crumbs, salt, pepper, garlic powder, and red pepper flakes. Spread out on a plate.
- Cut your Ahi into 1 to 1 1/2 inch strips.
- Roll the Ahi in the bread crumb mixture, coating all sides.
- Heat a heavy skillet to high heat. Add in the olive oil and let it start to sizzle. Put in Ahi, turning about every 30 seconds to sear all 4 sides.
- Slice the Ahi and serve with the aioli.