Pat the 600 g tuna steak dry and cut it into 4 equal cutlets.

Season the tuna cutlets with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Crack 4 eggs into a mixing bowl and beat them until smooth.

Place the 300 g panko breadcrumbs in a second mixing bowl.

Dip each tuna cutlet into the beaten egg, coating all sides.

Press each egg-coated tuna cutlet into the panko breadcrumbs until fully covered.

For a thicker crust, repeat the egg coating and panko breading once more.

Zest the lemon, then cut it in half and squeeze the juice from one half.

Place 1 egg, 200 ml peanut oil, 6 basil leaves, lemon juice, half the lemon zest, and a pinch of salt in a tall mixing bowl.

Blend the mayonnaise until thick, keeping the immersion blender at the bottom before slowly lifting it.

Heat enough peanut oil to shallow-fry the cutlets in a frying pan over medium-high heat.

Fry the breaded tuna cutlets for 2 minutes on the first side.

Turn the tuna cutlets and fry for 2 minutes on the second side, leaving the center pink to rare.

Transfer the fried tuna cutlets to paper towels and season lightly with salt.

Serve each tuna cutlet with basil mayonnaise and garnish with microgreens and the remaining lemon zest.