CookPal AI
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Rare Skipjack Tuna Cutlet

Coût $15, économiser $10

Source: Recommended by CookPal

  • 20 Min
  • 2 Portions
  • $15

INGRÉDIENTS

  • Fish

    • 🐟 200g sashimi-grade skipjack tuna

  • Vegetables

    • 🧅 1/4 onion, thinly sliced

  • Oil

    • As needed salad oil

  • Seasoning

    • 1/2 tbsp sake
    • 1/2 tbsp soy sauce
    • 1/2 tsp grated ginger

  • Breading

    • 1 tbsp flour
    • 🥚 1 beaten egg
    • 1/2 cup breadcrumbs

  • Sauce

    • 2 tbsp mayonnaise
    • 2 tsp grain mustard

ÉTAPES

1

Mix sake, soy sauce, and grated ginger in a bowl. Coat the skipjack tuna with the mixture and refrigerate for 10 minutes. Thinly slice the onion and soak in water, then drain.

2

Combine mayonnaise and grain mustard in a bowl to prepare the sauce.

3

Pat dry the marinated skipjack tuna. Coat it in flour, then beaten egg, and finally breadcrumbs.

4

Heat salad oil to 170°C in a pot. Fry the skipjack tuna until golden brown on all sides. Slice into 2cm pieces. Arrange onion on a plate, place skipjack tuna slices on top, and drizzle with the sauce.

NUTRIMENTS

Par portion

🔥

350

Calories

  • 25g
    Protéines
  • 20g
    Glucides
  • 15g
    Graisses

💡 Astuces

Use fresh sashimi-grade skipjack tuna for the best taste and texture.Serve immediately to maintain the crispiness of the breading.Pair with a light salad or rice for a complete meal.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.