It’s the most consumed fish in the United States, but unfortunately most people have only eaten it out of a can, tossed with some celery and relish. But fresh tuna, when cooked properly, is one of the most delicious fish on the market. It has a firm texture, rich taste and is chock-full of healthful omega-3s.
There are four main species of tuna: albacore, yellowfin, skipjack and bluefin, the latter which can measure more than 10 feet in length and weigh up to 1,500 pounds.
We recently were blessed with several pounds of fresh albacore tuna, thanks to a cousin’s recent fishing trip. Albacore, the only species allowed to be labeled “white meat” tuna, must be stored properly after being caught. What did we do with all of that albacore? We made a delicious Parmesan & Herb Crusted Albacore recipe that would fit in right in the finest of Southern California’s seafood restaurants.
After catching your albacore, keep the fish well sealed and at a temperature below 40 degrees. If unproperly kept, the fish can produce a toxin called histamin which is dangerous to people with respiratory ailments.
If you don’t have albacore, any other firm, fresh fish may be substituted. If you have any leftovers, make it into a tuna salad — you’ll never go back to canned again!
Parmesan and Herb Crusted Albacore
- 4 albacore tuna steaks
- 2 cups Panko bread crumbs
- 1 cup Parmesan cheese grated fine
- 1 cup macadamia nuts chopped fine
- 2 tablespoons chopped basil
- salt and pepper
- Olive oil for frying
- 3 eggs whipped (egg wash) flour
- In a shallow dish, mix together bread crumbs, nuts, basil and salt and pepper to taste. Season steaks with salt and pepper.
- Place egg wash in another shallow container, and about 1 cup of flour in a third shallow container.
- Coat fish steaks in flour, then dip in egg wash. Finally, coat well in the macadamia- bread crumb mixture.
- On medium-high heat, heat enough oil to coat pan about 1/4-inch high for frying. When hot, sear steaks in hot oil on both sides until light golden brown.
- Place steaks in baking pan and finish off in a 425 F oven for about 5 minutes. Do not over cook, or fish will be tough. Serve with fresh lemon and capers.
- Note: Tuna continues to cook even when removed from heat, so when center is just a bit translucent, it can be removed and allowed to finish cooking on the serving plate.