Ingredients:

Half Pound of Sushi Grade Albacore Tuna
1 cup flour
1 cup coconut milk
1 lemon wedge juice
3 cups panko
4 tablespoons baharat, fleur del sel, black pepper

Cooking Directions:

Gently, cut the tuna in half, length wise. (So it can fit in the pan). Don't push the knife into the fish. The trick is to gently secure the fish with your free hand (so it doesn't move with the knife) and slide your knife back and forth slowly. Whisk coconut milk and lemon juice together in a bowl. Mix panko, baharat, fleur del sel and pepper in a separate bowl. Put flour in a third bowl. Season the tuna with fleur del sel and pepper. Dredge in the flour. Dip into the coconut mixture. Finely coast the fish with panko. Heat oil in a pan over medium-high heat. Sear each side of the tuna until the panko turns golden brown on all sides. Rare tuna sea only needs a minute on each side. Place tuna onto a paper towel and pat away excess oil. Let it set for a few minutes.

* On top of the fish is a roasted red pepper wasabi mustard sauce and pea sprout.