Furikake-Crusted Ahi with Spicy Mustard Drizzle

Name: Furikake-Crusted Ahi with Spicy Mustard Drizzle
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 1 tsp. dry mustard powder; 3 Tbsp. dijon mustard; 2 Tbsp. rice vinegar; 2 Tbsp. soy sauce; 1½ panko (bread crumbs); 1 cup furikake (Japanese rice seasoning); 1 cup flour; 2 large eggs, lightly beaten; 6 (8-oz.) pieces skinless, boneless; yellowfin tuna, each about 2" thick; Salt and freshly ground black pepper; ½ cups vegetable oil; 3 Tbsp. olive oil; 1 Tbsp. lemon juice; Salt and freshly ground black pepper; 3 cups mesclun greens; 2 carrots, peeled and julienned; 1 small beet, peeled and julienned; 1 Tbsp. sesame seeds, toasted; 2 Tbsp. shredded nori

Serves
serves 6

For this dish, Side Street Inn owner Colin Nishida uses furikake without dried bonito flakes.

Ingredients

For the Mustard Sauce

1 tsp. dry mustard powder
3 Tbsp. dijon mustard
2 Tbsp. rice vinegar
2 Tbsp. soy sauce

For the Tuna

1½ panko (bread crumbs)
1 cup furikake (Japanese rice seasoning)
1 cup flour
2 large eggs, lightly beaten
6 (8-oz.) pieces skinless, boneless
yellowfin tuna, each about 2" thick
Salt and freshly ground black pepper
½ cups vegetable oil
3 Tbsp. olive oil
1 Tbsp. lemon juice
Salt and freshly ground black pepper
3 cups mesclun greens
2 carrots, peeled and julienned
1 small beet, peeled and julienned
1 Tbsp. sesame seeds, toasted
2 Tbsp. shredded nori

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Instructions

Step 1

For the mustard sauce: Dissolve dry mustard in 1 tsp. water in a small bowl. Add dijon mustard, vinegar, and soy sauce and stir well to combine. Set aside.

Step 2

For the tuna: Combine panko and furikake in a large shallow dish. Put flour and eggs into separate large shallow dishes. Season tuna with salt and pepper. Working with 1 piece of tuna at a time, dredge lightly in flour, coat in egg, then dredge in panko mixture, shaking off any excess; place on a large plate. Repeat breading process with remaining tuna. Heat oil in a large skillet over medium-high heat. Working in 2 batches, fry tuna until lightly browned on all sides and medium rare, 3-4 minutes per batch. Transfer to paper towels to let drain.

Step 3

Whisk together olive oil, lemon juice, and salt and pepper to taste in a large bowl. Add greens and toss well to coat. Divide greens between 6 plates in neat piles and sprinkle evenly with carrots, beets, sesame seeds, and nori. Place tuna next to greens and drizzle with mustard sauce.

For the mustard sauce: Dissolve dry mustard in 1 tsp. water in a small bowl. Add dijon mustard, vinegar, and soy sauce and stir well to combine. Set aside.
For the tuna: Combine panko and furikake in a large shallow dish. Put flour and eggs into separate large shallow dishes. Season tuna with salt and pepper. Working with 1 piece of tuna at a time, dredge lightly in flour, coat in egg, then dredge in panko mixture, shaking off any excess; place on a large plate. Repeat breading process with remaining tuna. Heat oil in a large skillet over medium-high heat. Working in 2 batches, fry tuna until lightly browned on all sides and medium rare, 3-4 minutes per batch. Transfer to paper towels to let drain.
Whisk together olive oil, lemon juice, and salt and pepper to taste in a large bowl. Add greens and toss well to coat. Divide greens between 6 plates in neat piles and sprinkle evenly with carrots, beets, sesame seeds, and nori. Place tuna next to greens and drizzle with mustard sauce.