Panko Crusted Ahi Tuna with Spicy Dijon Aioli
1) In a small bowl whisk together the ingredients for aioli: 1/2 cup mayo, 1 tbsp dijon mustard, 2 tsp soy sauce, 2 tsp sriracha sauce, 1 lime, juiced, 2 tsp crushed garlic. Taste and adjust proportions of ingredients for personal preference. 2) Mix together 1/2 cup panko bread crumbs, 1/2 tsp salt, 1/2 tsp pepper, 1 tsp garlic powder, 1 tsp red pepper flakes. Spread out on a plate. 3) Cut your Saku Block Ahi Tuna into 1 to 1 1/2 inch strips. 4) Roll the tuna in the bread crumb mixture, coating all sides. 5) Heat a heavy skillet to high heat. Add in 2 tbsp olive oil and let it start to sizzle. Put in tuna, turning about every 30 seconds to sear all 4 sides. 6) Slice and serve with the aioli.