Cashew Encrusted Tuna with a Tropical Fruit Buerre Blanc


(4) 7 ounce Tuna Steaks
1/4 lb Roasted Cashews
1/4 lb Panko Bread Crumbs
1/2 Cup Canola Oil
2 Eggs beaten with 1/4 Cup Milk
1/4 Cup All Purpose Flour
1/4 Cup Shallots, minced
1 Cup White Wine
Juice of 2 Lemons
1/2 lb Unsalted Butter, cubed
Any variety of fruits (pineapple, berries) etc…


Place flour in a mixing bowl and set aside. Adjacent to this, set egg mixture. In a food processor combine cashews and Panko. Pulsate for 3 minutes, set next to egg/milk mix.

Dredge tuna steaks in order of bowls (flour, egg, and cashews).

In a heavy skillet, on medium heat, sear tuna steaks in canola oil for 2 minutes on each side. Remove from oil and set aside. Turn oil pan off yet don’t discard.

In a heavy sauce pan, on high heat, Add wine, shallots, and lemon juice and reduce by half. Lower heat and add remaining ingredients, whisking gently until smooth and creamy. Return tuna steaks to skillet and cook for another two minutes on each side. Serve with mashed potatoes and enjoy!