A summery classy fish recipe with an unusual breading: the bitter and peppery taste of rocket salad works perfectly. So easy to prepare.
Serves: 2 | Preparation time: 5 mins | Cooking time: 2-3 mins
- Tuna steak, fresh: 2 (about 400 g)
- Rocket salad: 60 g
- Old bread or Crackers or breadsticks: 2 to 3
- Egg whites: 2
- (optional) Almonds, peeled: about 1 tbsp
- Peeled garlic clove: half
- Extra virgin olive oil (EVOO): to taste
- Black pepper, in grains: to taste
- Salt: to taste
Set aside some rocket salad leaves for garnishing. Put the remaining rocket salad in a food processor along with old bread or crackers, 1 tablespoon of olive oil, half garlic clove, salt and pepper to taste.
Tip: If you normally find rocket salad to be a bit too bitter for your taste, add a few peeled almonds to the rest of the ingredients in the mixer.
Process until the ingredients are blended together in a crumbly mixture. It depends on your taste if you want a more coarse or finer breadcrumbs.
Spread the rocket salad crumbs on a large plate.
Beat the egg whites without added salt.
Dip tuna steaks in the beaten egg whites, drain the excess, then lay them on the crumbs.
Gently press the steaks down with your wet fingers to ensure a thorough and homogeneous breading.
Fry the steaks for about 1-2 minutes on each side in a large pan with about 1 tablespoon of olive oil.
Tip: watch out not to overcook the tuna: it would become dry and chewy. If the center of the steak is still red or pink, means is cooked to perfection and still retains some nutritional elements that would be otherwise lost, like the Omega 3.
Serve warm on a bed or rocket salad leaves and with a glass of chilled Prosecco.
What to do with the egg yolks? Take a look: deep-fried-egg-yolk/