Crab-Crusted Seared Ahi

Ingredients

8 oz. Phillips Special Crab Meat
(2) Phillips Yellowfin Tuna steaks, 6 oz. portions
¼ Cup ponzu (citrus soy) sauce
1 Tbsp. peanut oil
2 tsp. fresh ginger, grated (or ½ tsp. ginger powder)
1 Tbsp. cilantro, minced
1 Tbsp. fresh chives, minced
⅛ tsp. white pepper
2 Tbsp. mayonnaise
⅓ cup panko bread crumbs (Japanese style)
1 Tbsp. pure sesame oil
1 tsp. cilantro, minced

Cooking Instructions

• Marinate tuna in ponzu sauce for 1-2 hours, turning once.
• Meanwhile, in small bowl, blend ginger, cilantro, chives, white pepper and mayonnaise.
• Gently fold in crab meat and chill, covered, until needed.
• In separate bowl, blend bread crumbs with sesame oil and cilantro. Hold aside.
• To serve: Heat peanut oil in a nonstick skillet over medium-high heat. Pat tuna steaks dry, then sear on both sides.
• Remove from pan and either finish to serve immediately or chill tuna to serve cold.
• To finish: Heat oven to broil. Pack half of the crab mixture on top of each seared tuna steak.
• Top each with half of the crumb mixture, pressing crumbs into crab.
• Broil (gratiné) the crumb topping, placing approximately 8” from heat until crumbs are golden brown.

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