Ingredients:

  • Two 6 oz portions Sushi-Grade Ahi Tuna Steaks (approx. 1.5 inches thick)
  • 1 tsp Low-Sodium Soy Sauce or Tamari
  • 1/2 tsp Coarse Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 1/4 cup All-Purpose Flour
  • 1 large Egg (lightly whisked with 1 tsp water)
  • 1 cup Panko Breadcrumbs
  • 2 tbsp White Sesame Seeds (toasted, optional)
  • 2 tbsp Black Sesame Seeds
  • 1/2 tsp Ground Ginger Powder
  • Olive or Avocado Oil Spray (As needed)

Instructions:

  1. Prep the Tuna & Dredging Stations: Pat the tuna steaks completely dry with kitchen paper. Lightly brush with soy sauce (if using), then season liberally with salt and pepper. Set up three stations: 1. Flour, 2. Whisked egg, 3. Combined Panko, white sesame seeds, black sesame seeds, and ginger powder. Mix the Panko mixture well.
  2. Coat the Tuna: Dredge one tuna steak fully in the flour, shaking off excess. Dip the floured steak into the egg mixture. Transfer immediately to the Panko/Seeds mixture, pressing the mixture firmly onto all sides of the steak to form a complete, thick crust. Repeat for the second steak.
  3. Air Fry: Preheat the air fryer to 400°F (200°C) for at least 5 minutes. Lightly spray the air fryer basket with oil. Place the coated tuna steaks into the basket, ensuring they do not touch. Lightly mist the top surface of the crusted tuna steaks with oil spray.
  4. The Crucial Cook: Air fry for 6 to 8 minutes total, flipping the steaks gently halfway through (at 3-4 minutes). Use an instant-read thermometer to check doneness (Remove at 115°F / 46°C for Rare, or 125°F / 52°C for Medium-Rare).
  5. Rest and Serve: Remove the steaks immediately and let them rest on a cutting board for 5 minutes. Using a very sharp knife, slice the tuna against the grain into 1/2-inch thick pieces. Sprinkle with a pinch of sea salt and serve immediately.