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Chef’s RECIPE@ホーム

Tuna cutlet

Smoked Seafood

Fried Food

Wine

Beer

Whisky with Soda

Enjoy perfectly cooked rare thick-cut tuna cutlet.

Processed seafood used

Jairo Mendez

Originated in Oaxaca, Mexico. He worked for several famous cake shops and bakeries. Currently he's working at a fancy beach side Mediterranean restaurant. A dad of 4 beautiful kids and a devoted husband in his private life.

Servings
Serving 1
Cooking time
15 min
Total servings
Serving 1
Cooking time
15 min

Ingredients

Smoked marlin tuna slices marrinated in olive oil
150g
Bread crumbs
some
Flour
some
Egg
1
Shredded cabage
some
Tartar sauce
3 tbsp

Directions

  1. Slice tuna into 2cm thick.
  2. Coat sliced tuna with flour, egg and bread clumb. Deep fry at 200℃ for 2 minutes.
  3. Cut fried tuna into half. Serve with cabbege and tartar sauce.

Remarks

Best paring with Beer

Best paring with Whisky with Soda