Potato Crusted Saku Block Tuna with Teriyaki Ketchup

Directions

  1. Cover the potatoes with hot water (190 F) and let sit for 10 minutes, Drain the potatoes and press with a towel to remove excess water. Season with salt and pepper.
  2. Smear the mustard on the tuna and press the tuna into the shredded potatoes to coat. Dust the tuna generously with the flour and let rest for 10 minutes.
  3. Heat the oil. Brown the potato crust. Slice into portions. Combine the ketchup, teriyaki glaze, scallions, and cilantro to serve on the side.

Ingredients

  • 1 Saku Block Empire's Treasure® Tuna
  • 1/2 cup ketchup
  • 1 tbsp mustard
  • oil
  • 1/2 tbsp Peak Fresh Produce® Cilantro
  • 1 tbsp Peak Fresh Produce® Onion(s), Green
  • 1 tbsp Roma® Flour, "00"
  • salt and pepper
  • 1/4 cup Teriyaki Glaze
  • 1 cup West Creek® Hash Browns, Dehydrated