1-6oz Ahi Tuna Steak
1 egg beaten with1 tbls water
¼ cup flour
¼ cup Furikake Seasoning of your choice
¼ cup Toasted Sesame Seeds
3 tablespoons Sesame oil
2 tablespoons canola, grapeseed or vegetable oil
8oz fresh spinach
2 cloves garlic minced
Salt and pepper
Combine the Furikake and sesame seeds in a small bowl. Make a breading station for the flour, egg and Furikake/Sesame mix. Salt and pepper the flour. Dredge the tuna steak in the flour and shake off the excess. Dip in the egg wash and allow excess to drip off. Lay onto plate covered with half of Furikake mix, pour remaining over top and press in firmly.
- Place a sauté pan on medium high heat and add all of the oil except 1 tablespoon of the Sesame oil. When hot, add the tuna and sear quickly on all sides, less than a minute per side. Gently remove to cutting board to cool. Turn down heat to medium and add last tablespoon of oil to pan if dry. Add garlic and sauté quickly, 30 seconds, then add spinach to pan and wilt by continually turning spinach with tongs. Season with salt and pepper and divide between 2 serving plates.
Slice the tuna as thinly as possible and place half in a shingle pattern on top of each plate of the spinach.
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