Ingredients:

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Marinade

800g-1kg good quality fresh tuna

1/2 tsp brown rice miso

1/2 tbsp grated ginger

2 tbsp soy sauce

1 tbsp mirin

1 clove garlic, crushed

1 tbsp vegetable oil

1/2 tbsp citrus oil (I used Oliveology N.17)

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Coating

A mixture of panko breadcrumbs with Nori Sprinkle (I use Clearspring sprinkle)

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Rapeseed oil for frying

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Method:

• Cut the tuna into large pieces (I cut mine into quarters) and put in a large bowl.

• Combine all marinade ingredients in a bowl and whisk together.

• Pour the marinade over the tuna, ensuring the fish is well coated. 

• If you can, leave this marinating for about 20 mins but don't worry if you haven't got time. ( I didn't when I made them but it will make the flavour more intense)

• Meanwhile, make the topping in another bowl.

• Line a large baking tray with baking parchment and preheat oven to 100C.

• Take each piece of tuna and place it in the coating mix. Press down firmly, ensuring it is coated on all sides. Place in the baking tray.

• Once all pieces are coated and ready, heat about 4 tbsp rapeseed oil in a large frying pan. Put a little piece of panko crumb in with the oil. When it begins to bubble, it is ready.

• Place the tuna, in batches, in the oil. Fry for around 3-4 mins each side, or until golden brown. You may have to top up the oil.

• Place the cooked pieces in the lined baking tray.

• When all are cooked, place the baking tray in the oven whilst you make your sides. Or if you are not making anything else, eat immediately!

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