Culinary Institute of New Orleans - Panee Tuna with Diablo Butter

Culinary Insitute of New Orleans

Panee Tuna with Diablo Butter
Serves 4

4 - 7 oz. Tuna Steaks
4 cups Seasoned Bread Crumbs
1/4 cup Olive Oil
16 oz. Diablo Butter (recipe to follow)

Méthode:
Dredge tuna in breadcrumbs and set aside. Heat olive oil in a saute pan over medium high heat and cook for 1-1/2 to 2 minutes per side for a medium rare internal temp. Plate cooked tuna and top with 3 oz. of butter.

Diablo Butter
Yields 16 ounces

1 lb. room temperature Unsalted Butter
2 oz. minced Basil
2 oz. Lemon Juice
4 oz. Tabasco

Méthode:
Place butter in a mixing bowl and whip in other ingredients then serve 3 oz. over each Tuna Steak.