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Navy Bistro Crusted Tuna 2006
Food Management Staff
February 1, 2006
1 Min Read
FM Staff
YIELD: 24 servings
3 cups flour
6 Tbsps. Old Bay seasoning or seafood seasoning
2 Tbsps. salt
12 eggs
3/4 cup water
24 tuna steaks, 6-oz. each
1/2 carton hashbrown potatoes, refreshed
48 oz. fresh greens , washed and dried
6 cups fruit salsa (use recipe below or a commercially prepared version)
TROPICAL FRUIT SALSA:
1 cup mixed fresh fruit, chopped (e.g., pineapple, cantaloupe, strawberries)
1/2 cup Roma tomatoes, chopped
1 Tbsp. red onion, chopped
1 Tbsp. lime juice
1 Tbsp. lemon juice
2 Tbsps. vegetable oil
1 pack sugar substitute
1/4 tsp. salt
1/4 tsp. cumin
1 Tbsp. cilantro, chopped
Combine flour, seasoning and salt; set aside.
Blend eggs and water; set aside.
Dust tuna steaks with seasoned flour, then dip in egg wash, and coat with hashbrowns. Pack hashbrowns on steaks for complete coverage.
Deep fry each tuna steak in 350°F fryer for 3 minutes.
If making fresh fruit salsa, combine all ingredients and chill to hold.
FOR EACH SERVING: Portion 1 tuna steak on tossed greens with 2 oz. of tropical fruit salsa.
Recipe and photo from Basic American Foods.
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