Furikake-Crusted Ahi with Spicy Mustard Drizzle

by0| PUBLISHED Jan 28, 2008 10:00 AM
Furikake-Crusted Ahi with Spicy Mustard Drizzle

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

Yield: serves 6

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


  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.
  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.
  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.