Tuna Cutlet with Basil Mayonnaise by @federicofusca

30 min
Medium

4 servings

🐟

600 g

Tuna

🍞

300 g

Panko Breadcrumbs

🥚

5 large eggs

Eggs

🧂

1.5 g

Salt

🌶️

0.5 g

Pepper

🫗

240 ml

Peanut Oil

🥜

200 ml

Peanut Oil

🥚

1

Egg

🌿

6

Basil Leaves

🍋

1 medium lemon

Lemon

🧂

Salt

Preparation Steps

  1. Step 1/15

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

    tuna steak
    🧻paper towels
    🪵cutting board
    🔪chef's knife

  2. Step 2/15

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

    tuna steak
    salt
    black pepper
    🍽️plate

  3. Step 3/15

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

    egg
    🥣mixing bowl
    🥄whisk

  4. Step 4/15

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

    panko breadcrumbs
    🥣mixing bowl

  5. Step 5/15

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

    tuna steak
    egg
    🥣mixing bowl

  6. Step 6/15

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

    tuna steak
    panko breadcrumbs
    🥣mixing bowl
    🍽️plate

  7. Step 7/15

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

    tuna steak
    egg
    panko breadcrumbs
    🥣mixing bowl

  8. Step 8/15

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

    lemon
    🧀fine grater
    🪵cutting board
    🔪chef's knife
    🥣mixing bowl

  9. Step 9/15

    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.

    egg
    peanut oil
    fresh basil leaves
    lemon
    salt
    🥣mixing bowl

  10. Step 10/15

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

    egg
    peanut oil
    fresh basil leaves
    lemon
    salt
    🥣mixing bowl

  11. Step 11/15

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

    peanut oil
    🍳frying pan

  12. Step 12/15

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

    tuna steak
    peanut oil
    🍳frying pan
    🥢tongs

  13. Step 13/15

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

    tuna steak
    peanut oil
    🍳frying pan
    🥢tongs

  14. Step 14/15

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

    tuna steak
    salt
    🥢tongs
    🧻paper towels

  15. Step 15/15

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

    tuna steak
    fresh basil leaves
    lemon
    microgreens
    🍽️plate

Composition

Ingredients

Types

Grains, Eggs, Seasonings, Oils, Fruits

Ingredients

Tuna, Panko breadcrumbs, Eggs, Salt, Pepper, Peanut oil, Egg, Basil leaves, Lemon

Allergens

Gluten, Egg, Peanuts

Dietetics

Dietary regimen

Pescatarian, Dairy-free, Low carbohydrate, Ketogenic

Calories

690 kcal

Macro nutrients

Protein: 42g, Carbohydrates: 24g, Fat: 44g, Fiber: 1.5g, Sugars: 1.5g

Nutritional Information

Minerals

Sodium: 440mg, Potassium: 650mg, Phosphorus: 400mg, Selenium: 95mcg, Iron: 3.5mg

Vitamins

Vitamin D: 5mcg, Vitamin B12: 5.5mcg, Vitamin C: 8mg, Vitamin E: 4mg

Preparation

Time Information

Preparation

20 minutes

Cooking

10 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

cutting board, chef's knife, mixing bowl, whisk, immersion blender, frying pan, tongs, fine grater, paper towels, plate

Appliances

stovetop, immersion blender

Type

Type

Type Of Dish

Main Course

Occasions

Christmas, Dinner, Special occasion

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian, Mediterranean

Geographic

Italy, Europe

Various

Aspect

Texture

Crunchy, Crispy, Tender, Creamy, Juicy

Flavors

Savory, Fresh, Herbal, Citrusy, Rich, Nutty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave mayonnaise out longer than 2 hours), fridge : 2 days (Store tuna and mayonnaise separately,Use airtight containers,Reheat tuna in a pan or oven to restore crispness), freezer : 30 days (Freeze cooked tuna cutlets without mayonnaise,Wrap tightly to prevent freezer burn,Thaw overnight in the refrigerator)