- 2 ounces [56 g] macadamia nuts
- 1 cup [250 mL] bread crumbs
- Salt, to taste
- Ground white pepper, to taste
- 4 [6 to 8-ounce / 170 to 227-g each] tuna steaks
- 1 egg, beaten
- 1/2 cup [125 mL] water
- 3/4 cup [190 mL] vegetable oil
- Whole macadamia nuts, toasted
Tarragon Mustard Sauce
- 3 tablespoons [45 g] unsalted butter
- 1/2 cup [125 mL] dry white wine
- 1 teaspoon [5 mL] dried tarragon
- 2 teaspoons [10 mL] Dijon mustard
- 1/4 cup [60 mL] heavy cream
- Salt, to taste
- Ground white pepper, to taste
|
- Chop macadamia nuts; mix together with bread crumbs, salt and pepper into a shallow bowl.
- Coat tuna steaks with a little of the crumbs mixture.
- Mix together beaten egg and water into a clean shallow bowl.
- Dip tuna steaks into egg mixture, then coat with remaining crumbs mixture; set aside.
- Heat oil into a large skillet.
- Fry tuna steaks for 10 minutes per inch [2.5 cm] of thickness [do not crowd].
- Meanwhile, prepare tarragon mustard sauce.
- Drain tuna steaks onto paper toweling then trasnfer onto a warm serving plate.
- Serve tuna steaks coated with tarragon mustard sauce, garnished with toasted whole madadamia nuts.
Tarragon Mustard Sauce
- Melt unsalted butter into a medium saucepan.
- Stir in dry white wine, tarragon and Dijon mustard.
- Simmer until reduce by 1/3 to 1/2.
- Stirring, pour in cream.
- Simmer for 1 minute.
- Season with salt and white pepper.
|
