Potato Crusted Saku Block Tuna with Teriyaki Ketchup
Potato Crusted Saku Block Tuna with Teriyaki Ketchup
Directions
- 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.
- 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.
- 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 Simply Heinz™ 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
Chef Robert Stegall-Smith - Corporate Executive Chef, Performance Foodservice - IFH Florence
