This recipe for Pan-Seared Seared Coconut Crusted Tuna Steaks was inspired by coconut shrimp dish I'd had recently while out to dinner.
I've paired this coconut crusted tuna with a dipping sauce of orange juice and hoisin, which is the perfect complement to the mild sweetness of the crunchy toasted coconut crust.
It's quite delicious, and I hope you love it as much as I think you will!
Jump to:
- How this recipe came to be:
- The ingredient list:
- Why this recipe works:
- The flavorful marinade and sauce:
- What to serve with coconut tuna steaks:
- Is tuna steak healthy?
- What is the proper doneness for tuna steak?
- How long does it take to make this recipe from start to finish?
- The step by step instructions:
- Printable Recipe Card
How this recipe came to be:
I thought about making coconut shrimp, but after taking inventory of what seafood I already hand in the freezer, I decided that Coconut Crusted Tuna Steak had a nice ring to it.
The ingredient list:
- Tuna Steaks (I used fresh, wild Ahi tuna)
- Prepared Ponzu Sauce
- Fresh Orange Juice
- Fresh Orange Zest
- Unsweetened Flaked Coconut
- Whole Wheat Panko Breadcrumbs
- Ground Ginger
- Salt and Pepper
- Hoisin Sauce
- Coconut Oil (or other light colored oil, not olive oil)
Why this recipe works:
I'm not really a tuna fish in-the-can girl, but I do enjoy a big fat tuna steak from time to time.
What I like about tuna steaks is how meaty they are, and that a little bit goes a long way.
And, just like the name implies, they have a steak-like texture. They hold up very well to pan sauteing, and also to bold flavors.
The flavorful marinade and sauce:
I've used some Asian flavors in the marinade for the tuna steaks, along with the dipping sauce.
For the dipping sauce, I've combined fresh orange juice and orange zest along with ponzu sauce (an Asian citrus-based sauce) and ginger.
The flavors of the tuna, coconut, and citrus complement each other very nicely.
What to serve with coconut tuna steaks:
- Braised Crispy New Potatoes with Lemon and Dill (pictured below)
This easy braising technique of cooking red potatoes will ensure their crisp and flavorful outside and their wonderfully soft and creamy inside. Braised Crispy Red Potatoes with Lemon Dill Sauce.
- Oven Roasted Carrots, Broccoli, Shallots, and Cashews (pictured below)
It’s easy to turn vegetable haters into vegetable lovers with this dish of Oven Roasted Carrots, Broccoli, Shallots, and Cashews.
Is tuna steak healthy?
- Tuna steak is a very high-quality protein with almost no fat.
- Tuna contains amino-acids which helps the body grow and maintain healthy, lean muscle tissue.
- Tuna also has omega-3 fatty acids which can reduce triglycerides, lower blood pressure, and aid and increase the body's natural immune system.
- For additional information on why tuna is a healthy eating option for you, please visit Natural Food Series and also The Spruce Eats.
What is the proper doneness for tuna steak?
For me, the doneness of a tuna steak tends to be a personal matter.
From my own point of view, I like mine cooked through the center, but some people enjoy tuna steak seared on the outside and nice and pink in the middle.
I guess you could call my tuna steak preference well done, as opposed to medium, or medium rare. But however you like yours, is the way you should prepare it.
Since cooking a tuna steak is such a personal matter, you'll notice that the cooking time that I've written for this recipe is wide-ranged. Please feel free to adjust the cooking time to fit your personal preference for doneness.
How long does it take to make this recipe from start to finish?
Approximately 60 minutes, but this includes marination and refrigeration time.
You'll also notice that the preparation time for these Coconut Crusted Tuna Steaks may seem a bit on the long side due to the marinating of the tuna steaks. The actual hands-on time is not very long at all.
I recommend marinating the tuna steaks for approximately 20 minutes before coating with the coconut breading.
After the steaks have been coated, I then recommend that they chill for at least 30 minutes which will keep the coconut breading from falling off the steaks during cooking.
The step by step instructions:
- In a shallow dish or pan, pour 3 tablespoons ponzu and 2 tablespoons orange juice over the tuna steaks.
- Season the steaks to taste with salt and pepper.
- Flip to coat both sides of the fish with the sauce.
- Set aside and allow the steaks to marinate for at least 20 minutes.
- In another shallow dish or bowl, combine the coconut flakes, panko, orange zest, ginger, ½ teaspoon salt and ¼ teaspoon pepper.
- Mix well to combine.
- Press the marinated tuna steaks firmly into the coconut coating to coat all sides.
- Place the coated steaks on a plate or baking sheet and refrigerate the coated steaks for 30 minutes.
- Meanwhile, mix the sauce ingredients in a small bowl and chill.
- In a large saute pan, heat the oil over medium heat.
- Add the coated tuna steaks and cook on both sides until your preferred doneness (approximately 5 minutes per side, for medium doneness).
- Serve hot along with the sauce for dipping.
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Printable Recipe Card
Coconut Crusted Tuna Steak
Ingredients
For the tuna steaks:
- 3 4-5 ounce tuna steaks
- 2 tablespoons prepared ponzu sauce
- 2 tablespoons orange juice
- 1 cup unsweetened flaked coconut
- 1 cup whole wheat panko breadcrumbs
- 1 tablespoon fresh orange zest
- 1 teaspoon ground ginger
- 1 teaspoon coarse salt
- ½ teaspoon black pepper
- 4 tablespoons coconut oil or other light colored oil. Not olive oil.
For the Dipping sauce:
- 3 tablespoons prepared hoisin sauce
- 1 tablespoon prepared ponzu sauce
- 1 tablespoon fresh orange zest
Instructions
- In a shallow dish or pan, pour 3 tablespoons ponzu and 2 tablespoons orange juice over the tuna steaks.
- Season the steaks to taste with salt and pepper.
- Flip to coat both sides of the fish with the sauce.
- Set aside and allow the steaks to marinate for at least 20 minutes.
- In another shallow dish or bowl, combine the coconut flakes, panko, orange zest, ginger, ½ teaspoon salt and ¼ teaspoon pepper. Mix well to combine.
- Press the marinated tuna steaks firmly into the coconut coating to coat all sides.
- Place the coated steaks on a plate or baking sheet and refrigerate the coated steaks for 30 minutes.
- Meanwhile, mix the sauce ingredients in a small bowl and chill.
- In a large skillet, heat the oil over medium heat.
- Add the coated tuna steaks and cook on both sides until your preferred doneness (approximately 5 minutes per side, for medium doneness).
- Serve hot along with the chilled sauce for dipping.
Notes
Nutrition
I hope you've enjoyed today's recipe for Pan-Seared Coconut Crusted Tuna Steak as much as I've enjoyed bringing it to you!
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Until we eat again, I hope you have a delicious day!
Amy Gambling says
Awesome .....
Renée says
Thank you!!
Toni | Boulder Locavore says
I really love the flavor combination!
Renée says
Thanks, Toni!
Hadia says
This is such a great idea! Definitely on my to do list!
Renée says
I know you’re going to love it, Hadia! Enjoy!,
Jennifer Banz says
This looks delicious! Thank you for sharing!
Renée says
My pleasure. Thank YOU!
Carrie says
How can you go wrong with Coconut and Tuna....you can't. Love love love.
Renée says
Glad you agree!!! Thanks, Carrie!
Sarah Walker Caron (Sarah's Cucina Bella) says
What an amazing idea -- I love coconut shrimp but have never thought to give the same treatment to other seafood. Looks so good!
Cathy Trochelman says
Making more fish recipes is one of my New Years resolutions! Saving this recipe to try - it looks awesome!!
Dani Meyer says
Ahh! What a great idea! I hated coconut until I tried it toasted and this...well it's on my menu for next week. Thanks girl!
Souffle Bombay says
I dig using coconut as a crust on a number of foods...my brain never went to tuna. Smart thinking, they flavors sound delicious!