It’s fish Friday! Ok, I know that’s not a thing, but this quick tuna recipe will make you want to make it a thing. I typically am not a fan of tuna, but this recipe was so good (and did I mention fast?) that I can’t wait to make it again. Except for the fish, I made this recipe with ingredients I keep on hand, making it a convenient choice for a quick weeknight meal. I could even see variations with this, such as using the tuna for tacos or as a protein in a salad.
Mix the bread crumbs with the parmesan in a bowl. I suggest using panko breadcrumbs, which are a little larger and crunchier than plain breadcrumbs.
Add the seasonings to the breadcrumb and parmesan mixture.
Heat a skillet with olive oil before doing the next step since it only takes a minute. Pat the tuna lightly with a paper towel to absorb some of the moisture. Coat both sides of the tuna in the parmesan-breadcrumb mixture. That’s right! You don’t have to dip it in egg first or anything. Told you this is easy.
Place the tuna steaks in the hot skillet. Cook for two minutes on each side. Don’t overcook the tuna, it doesn’t take long to cook. You’ll see the fish turning opaque as it cooks.
Remove from the skillet and the tuna is ready to serve. It is great with a little dijon mustard or on its own.
Have a great weekend! I’ll be working this weekend, so do something fun for me.
Parmesan Crusted Tuna
- 2 tuna steaks
- 1/4 cup parmesan cheese
- 1/4 cup panko breadcrumbs
- 1/2 tsp salt
- 1 tsp pepper
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1/4 tsp turmeric
- 1 tbsp Olive oil
- Mix parmesan and breadcrumbs in a bowl.
- Add seasonings to bowl and mix well.
- Pat tuna steaks lightly with a paper towel.
- Heat olive oil in skillet over medium heat.
- Dip tuna steaks in breadcrumb mixture to coat both sides.
- When skillet is hot, cook tuna steaks in skillet and cook for 2 minutes on each side. Be careful not to overcook. Fish will become opaque as it cooks.