Almond-crusted Tuna

By Chad Carns

Almond-crusted Tuna is a healthy source of lean protein for after a work out.

Wish I could tell you a story about how my Almond-crusted Tuna was inspired by a place in a really cool destination that I discover on an exotic trip somewhere but I can’t. Almond-crusted Tuna was a creation from ingredients that happened to be left over from a dinner party at my place. I wanted to make a quick lunch the next day after a work out. It had to be high in protein and low in carbs.

Almonds and tuna are a great source or protein. Shiitake mushrooms have tons of health benefits including cholesterol-lowering, and antiviral propertiesPeanut oil is used to lower cholesterol and prevent heart disease. It is also used to decrease appetite as an aid to weight loss.

Be creative with the dipping sauce or just use soy sauce.

 

INGREDIENTS

Mushrooms

8 oz shiitake mushroom, sliced
1/2 shallot, minced
1T peanut oil

Tuna

1/2 c almonds, crushed
2 ahi tuna stakes, 1-inch x 1-inch x 4-inch pieces
1 egg, whisked
2 T peanut oil

DIRECTIONS:

Mushrooms – Sauté mushrooms and shallot in peanut oil for 3 minutes.

Tuna – Spread almonds out on a plate. Dip tuna in egg. Roll tuna in almonds. Place in refrigerator for 10 minutes. Sear tuna in peanut oil for one minute per side. Slice tuna into four 1-inch pieces. Place mushrooms on top of tuna. Serve with your favorite dipping sauce.

Almond-crusted Tuna
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Skill Level6
Cost 7
Effort 4
Time2
Impress Your Date 8

About The Author

Chad Carns
Founder / Food & Drink Editor

Chad Carns put his Digital Creative Director job on hold to follow his passion for food, wine and culture downtown to Greenwich Village where he wrote, designed and independently published The Gourmet Bachelor, a trendy cookbook featuring easy recipes for two. Carns studied culinary arts and wine at prestigious institutions in NYC. He is a distinguished guest judge at International Culinary Center, certified Tuscan Wine Master and Founder / Food and Drink Editor of The Gourmet Bachelor.

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