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
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.
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