Cuban Style Breaded Tuna Steaks


  • 2- 2 pound tuna steaks, each steak sliced in thirds, horizontally.

  • 2-3 cups of regular breadcrumbs

  • 2 or 3 eggs

  • 2 tablespoons fresh garlic, finely chopped

  • 2 teaspoons black pepper

  • 2 teaspoons kosher salt

  • 2 teaspoons oregano


  • Combine garlic, salt, pepper and oregano. After you've sliced the tuna steaks into thirds, put each slice in between parchment paper and gently press to achieve a 1/4 inch thick steak. Rub steaks with the spice mixture, put in refrigerator for 30 min to an hour.

  • Beat eggs in a bowl large enough to dip the steaks. Put breadcrumbs on a plate. Dip each steak in eggs and then in bread crumbs. Chill for 30 minutes.

  • When ready to cook, heat a large frying pan. Add about an inch of canola oil. The steaks will cook very quickly. When oil is hot place steaks in pan. Do not overcrowd, work in batches. You can keep steaks warm in the oven. Cook until golden about 1 minute per side. Serve with lime wedges.

  • Serves 6 people.

Dirk FucikFISH: TUNA