Fried breaded tuna with tomato and herb salad
2 servings
25 minutes
Fried breaded tuna with a salad of tomatoes and herbs is an exquisite dish of European cuisine where tender tuna meat combines with a crispy golden crust and fresh aromatic salad. The tuna marinated in a spicy mixture of mustard, lemon zest, and olive oil acquires a rich flavor. The breadcrumb coating gives the fish a crunchy texture while brief frying retains its juiciness. The cherry tomato, shallot, and fresh herb salad with pine nuts and parmesan adds lightness and balance. This dish is perfect for festive dinners and romantic evenings, offering a sense of sophistication and gastronomic pleasure. Each flavor note unfolds gradually, creating a harmonious ensemble of freshness, richness, and textural contrast.
1
If the tuna steaks are frozen, thaw them. Pat dry with a paper towel.
- Tuna steak: 2 pieces
2
Mix mustard with 1 tbsp of olive oil and lemon zest. Spread the mixture on the tuna steaks and let marinate at room temperature for 30 minutes.
- Mustard: 140 g
- Olive oil: 4 tablespoons
- Lemon: 1 piece
3
In a dry pan, roast the pine nuts until golden and let them cool completely in the pan.
- Pine nuts: 30 g
4
Wash the herbs, dry them, and chop finely.
- Basil: to taste
- Parsley: to taste
5
Mix onion, tomatoes, lemon juice, and olive oil.
- Shallots: 1 head
- Cherry tomatoes: 200 g
- Lemon juice: 2 tablespoons
- Olive oil: 4 tablespoons
6
Season with salt to taste. Add parmesan, herbs, and pine nuts to the salad. Mix well.
- Salt: to taste
- Parmesan cheese: 30 g
- Basil: to taste
- Parsley: to taste
- Pine nuts: 30 g
7
Heat 3 tablespoons of olive oil in a non-stick pan.
- Olive oil: 4 tablespoons
8
Thoroughly coat the tuna steaks in breadcrumbs, shake off the excess, and immediately place them in the pan. Fry the tuna on both sides for no more than 4 minutes.
- Breadcrumbs: to taste
9
Transfer the steaks to serving plates. Serve with salad on top.
- Tuna steak: 2 pieces