Panko Tuna Blocks with Wasabi Lime Mayo
I first tried a version of this dish in Granada, Spain towards the end of Dec 2019. Christmas lights were arched above the streets of Plaza del Realejo, and the cold, crisp air had descended from the Sierra Nevada mountains. Unbeknownst to me, it was to be one of my final meals in that magical city, a place that I had journeyed to on and off for a year, and to me represented freedom and adventure.
Myself and my partner Celia celebrated the season with lunch at Picoteca 3 Maneras, where smartly-dressed waiters brought us ice-cold beers, warm crusty bread, succulent grilled secreto ibérico and of course, the tuna.
It was delicious, and although I love fresh tuna, I had never thought to cook it this way. The result is a really flaky, satisfying and meaty “chew”. Recreating my own version, I’ve added wasabi and lime, choosing panko breadcrumbs for extra crunch.
Ingredients
Getting started
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