For the tuna steaks:
3 tuna steaks (approximately 4-5 ounces each)
3 tablespoons prepared Ponzu sauce (Japanese sauce)
2 tablespoons orange juice
salt and pepper to taste
1 cup unsweetened flaked coconut
1 cup whole wheat Panko crumbs
1 tablespoon orange zest
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon pepper
4 tablespoons coconut oil or canola oil

For the sauce
3 tablespoons Hoisin sauce
1 tablespoon Ponzu sauce
1 tablespoon orange zest


1. Place Tuna steaks in a shallow dish or pan
2. Pour 3 tablespoons Ponzu, 2 tablespoons orange juice over the tuna steaks
3. Season steaks to taste with salt and pepper coat both sides with the sauce
4. Set aside and allow the steaks to marinate for at least 20 minutes
5. Combine in another shallow dish coconut flakes, panko, zest and ginger. Add ½ teaspoon salt and ¼ teaspoon pepper, mix well to combine
6. Press marinated tuna steaks firmly into the coconut coating, coat all sides. Place coated steaks on a plate or baking sheet and refrigerate for 30 minutes
7. Mix the sauce ingredients in a small bowl and chill. In a large saute pan, heat oil over medium heat add the coated tuna steaks cook both sides until preferred taste 
8. 5 minutes per side, for medium. Serve hot along with the sauce for dipping


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