Japanese Crispy Tuna Steaks with Stir-Fried Green Beans
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Japanese Crispy Tuna Steaks with Stir-Fried Green Beans

When I bread tuna or swordfish, I never flour or egg the fish since it has enough moisture to attach to the crumbs naturally.



  • ½ cup aquafaba mayonnaise (I like Sir Kensington’s) or regular mayonnaise

  • 2 tbsp. Dijon mustard

  • 1 tbsp. soy sauce, shoyu, or tamari

  • 1 tbsp. sriracha

  • 1 tsp. fresh lime juice

  • 1 tsp. ground ginger

  • 1 clove garlic, grated or pasted

Green Beans & Crispy Tuna

  • Salt

  • 1 lb. trimmed green beans or haricots verts (small green beans)

  • 1 cup plain breadcrumbs

  • ½ cup panko breadcrumbs

  • 3 tbsp. white or black sesame seeds

  • 1 tsp. chili powder or crushed red pepper

  • 1 tsp. granulated garlic

  • 1 tsp. granulated onion

  • 1 tsp. ground ginger

  • 4 sushi-grade tuna steaks (each 6 to 8 oz. and about 1 1/4 inches thick)

  • About 1/4 cup plus 3 tbsp. safflower, peanut, or canola oil

  • 6 scallions, cut on an angle into 2-inch pieces

  • 3 tbsp. soy sauce, shoyu, or tamari

  • 2 tbsp. mirin or rice wine vinegar

  • 2 tsp. toasted sesame oil

  • Pepper

  • Finely chopped chives, for garnish


Step 1

In a small bowl, whisk all the ingredients for the sauce.

Step 2

For the green beans, in a large deep skillet, bring a few inches of water to a boil. Prepare a large bowl of ice water. Salt the boiling water and add the green beans. Cook until crisp-tender, about 3 minutes. Drain the green beans and add to the ice water. Let cool, then drain well.

Step 3

Heat a large cast-iron skillet over medium to medium-high.

Step 4

In a shallow dish, mix the plain breadcrumbs, panko, sesame seeds, chili powder, granulated garlic, granulated onion, and ground ginger.

Step 5

Season both sides of the tuna with salt. Coat the tuna with the breadcrumbs, pressing firmly so the crumbs adhere.

Step 6

Add enough safflower oil to the skillet to coat the bottom (about 1/4 cup). When the oil begins to ripple, add the tuna. Cook until deep golden, about 3 minutes per side. Transfer to a wire rack.

Step 7

Meanwhile, in a large nonstick skillet, heat the remaining 3 tbsp. safflower oil, three turns of the pan, over high. When the oil begins to smoke, add the green beans and scallions. Stir-fry until the green beans blister, about 3 minutes. Add the soy sauce, mirin, and sesame oil; season with salt and pepper.

Step 8

Serve the crispy tuna on top of the sauce. Or top the tuna with the sauce. Garnish with chives. Serve with the green beans.

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...