Panko Crusted Ahi with Spicy Dijon Aioli
Adapted recipe by thestayathomechef
- 1/2 cup mayonnaise
- 1 tablespoon dijon mustard
- 2 teaspoons soy sauce
- 2 teaspoons sriracha sauce
- 1 lime, juiced
- 2 teaspoons crushed garlic
- 1 filet ahi tuna
- 1/2 cup panko bread crumbs
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 tsp red pepper flakes
- 2 tablespoons olive oil
In a small bowl whisk together the ingredients for aioli. Taste and adjust proportions of ingredients for personal preference.
Mix together the bread crumbs, salt, pepper, garlic powder, and red pepper flakes. Spread out on a plate.
Cut your Ahi into 1 to 1 1/2 inch strips.
Roll the Ahi in the bread crumb mixture, coating all sides.
Heat a heavy skillet to high heat. Add in the olive oil and let it start to sizzle. Put in Ahi, turning about every 30 seconds to sear all 4 sides.
Slice the Ahi and serve with the aioli.