Pan Seared Coconut Crusted Tuna Steak

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This Pan Seared Seared Coconut Crusted Tuna Steak was inspired by coconut shrimp dish I recently had while out to dinner.

I’ve paired it with a dipping sauce of orange juice and hoisin, which is the perfect compliment to the mild sweetness of the crunchy toasted coconut crust. It’s quite delicious, and I hope you love it as much as I think you will!

Colorful dinner of Tuna steak crusted with coconut on a white scalloped plate with broccoli, sweet potato and dipping sauce.
Coconut Crusted Tuna Steak is as easy to make as it is delicious!!
 


I adore coconut anything and have wanted to make some sort of coconut crusted seafood for a while now.

I thought about making coconut shrimp, but after taking inventory of what seafood I already hand in the freezer, I decided that Coconut Crusted Tuna Steak had a nice ring to it.

**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Pan Seared Coconut Tuna Steak is available at the end of this post. 

Title text image of coconut tuna steak with a sweet potato in the background and broccoli underneath,.
 

The ingredient list;

  • Tuna Steaks (I used fresh, wild Ahi tuna)
  • Prepared Ponzu Sauce
  • Fresh Orange Juice
  • Fresh Orange Zest
  • Unsweetened Flaked Coconut
  • Whole Wheat Panko Breadcrumbs
  • Ground Ginger
  • Salt and Pepper
  • Hoisin Sauce
  • Coconut Oil (or other light colored oil, not olive oil)

**The following affiliate links are some suggested products I’ve chosen that will aid you in the making and serving of this recipe for Coconut Crusted Tuna Steaks if desired.

I’m not really a tuna fish in-the-can girl, but I do enjoy a big fat tuna steak from time to time.

What I like about tuna steaks is how meaty they are, and that a little bit goes a long way. And, just like the name implies, they have a steak-like texture. They hold up very well to pan sauteing, and also to bold flavors.

Closeup picture of a coconut crusted tuna steak with dipping sauce on a white plate

I’ve used some Asian flavors in the marinade for the tuna steaks, along with the dipping sauce.

For the dipping sauce, I’ve combined fresh orange juice and orange zest along with ponzu sauce (an Asian citrus-based sauce) and ginger. The flavors of the tuna, coconut and citrus compliment each other very nicely.

Vertical photo of browned coconut crusted tuna steak with an orange slice, dipping sauce, and broccoli on a white plate.
Coconut Crusted Tuna Steak is an easy yet impressive entree!
 

My menu suggestions for serving Pan Seared Coconut Crusted Tuna Steaks;

Is tuna steak healthy?

  • Tuna steak is a very high-quality protein with almost no fat.
  • Tuna contains amino-acids which helps the body grow and maintain healthy, lean muscle tissue.
  • Tuna also has omega-3 fatty acids which can reduce triglycerides, lower blood pressure, and aid and increase the body’s natural immune system.
  • For additional information on why tuna is a healthy eating option for you, please visit Natural Food Series and also The Spruce Eats.

What is the proper doneness for tuna steak?

For me, the doneness of a tuna steak tends to be a personal matter.

From my own point of view, I like mine cooked through the center, but some people enjoy tuna steak seared on the outside and nice and pink in the middle.

I guess you could call my tuna steak preference well done, as opposed to medium, or medium rare. But however you like yours, is the way you should prepare it.

Since cooking a tuna steak is such a personal matter, you’ll notice that the cooking time that I’ve written for this recipe is wide-ranged. Please feel free to adjust the cooking time to fit your personal preference for doneness.

How long does it take to make this recipe from start to finish?

Approximately 60 minutes, but this includes marination and refrigeration time.

You’ll also notice that the preparation time for these Coconut Crusted Tuna Steaks may seem a bit on the long side due to the marinating of the tuna steaks. The actual hands-on time is not very long at all.

I recommend marinating the tuna steaks for approximately 20 minutes before coating with the coconut breading.

After the steaks have been coated, I then recommend that they chill for at least 30 minutes which will keep the coconut breading from falling off the steaks during cooking.

The step by step instructions;

  • In a shallow dish or pan, pour 3 tablespoons ponzu and 2 tablespoons orange juice over the tuna steaks.
  • Season the steaks to taste with salt and pepper.
  • Flip to coat both sides of the fish with the sauce.
  • Set aside and allow the steaks to marinate for at least 20 minutes.
 
  • In another shallow dish or bowl, combine the coconut flakes, panko, orange zest, ginger, ½ teaspoon salt and ¼ teaspoon pepper.
  • Mix well to combine.
  • Press the marinated tuna steaks firmly into the coconut coating to coat all sides.
  • Place the coated steaks on a plate or baking sheet and refrigerate the coated steaks for 30 minutes.
 
  • Meanwhile, mix the sauce ingredients in a small bowl and chill.
  • In a large saute pan, heat the oil over medium heat.
  • Add the coated tuna steaks and cook on both sides until your preferred doneness (approximately 5 minutes per side, for medium doneness).
  • Serve hot along with the sauce for dipping.
 

I hope you’ve enjoyed today’s recipe for Pan Seared Coconut Crusted Tuna Steak as much as I’ve enjoyed bringing it to you!

Colorful dinner of a coconut seared tuna steak on a white plate with green broccoli, orange sweet potato, brown dipping sauce, and a green fork on the side.
 
And, since we’re talking tuna I thought it would be appropriate to coordinate this recipe along with my sushi lovers wine glass.
 
Now, go pour yourself a nice glass of wine and head to the kitchen to make this Coconut Crusted Tuna Steak. You can thank me later. *wink*
 
Collage images of a Sushi Lovers Wine Glass
Sushi Lovers Hand Painted Wine Glass
 

Should you have any comments or questions regarding this recipe for Seared Coconut Tuna Steak or anything else you’ve seen on my site, please don’t hesitate to contact me directly or leave me a comment in the comment section below. It is always my distinct pleasure to get back to you with a reply just as soon as I possibly can!

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Vertical Title Text Image of Coconut Crusted Tuna Steak

Below is the printable recipe card for today’s Pan Seared Coconut Crusted Tuna Steak
 
If you’ve enjoyed this recipe and look forward to making it (or have already made it), I’d appreciate if you’d take a moment to give it some feedback by way of stars near the comment section at the end of this post.
 
I thank you most sincerely!
 
5 from 3 votes
Pan Seared Coconut Crusted Tuna Steak
Prep Time
20 mins
Cook Time
15 mins
chilling time
30 mins
Total Time
35 mins
 

Full of citrus and toasted coconut flavor, this coconut crusted tuna steak is as easy to make as it is delicious!

Course: Easy Main Course, Fish and Seafood
Cuisine: Asian Inspired
Keyword: coconut tuna steak, pan seared tuna steak
Servings: 3 servings
Calories: 480 kcal
Renee - Kudos Kitchen: Renée
Ingredients
For the tuna steaks;
  • 3 4-5 ounce tuna steaks
  • 2 tablespoons prepared ponzu sauce
  • 2 tablespoons orange juice
  • 1 cup unsweetened flaked coconut
  • 1 cup whole wheat panko breadcrumbs
  • 1 tablespoon fresh orange zest
  • 1 teaspoon ground ginger
  • 1 teaspoon coarse salt
  • ½ teaspoon black pepper
  • 4 tablespoons coconut oil or other light colored oil. Not olive oil.
For the Dipping sauce;
  • 3 tablespoons prepared hoisin sauce
  • 1 tablespoon prepared ponzu sauce
  • 1 tablespoon fresh orange zest
Instructions
  1. In a shallow dish or pan, pour 3 tablespoons ponzu and 2 tablespoons orange juice over the tuna steaks. 
  2. Season the steaks to taste with salt and pepper. 
  3. Flip to coat both sides of the fish with the sauce.
  4. Set aside and allow the steaks to marinate for at least 20 minutes.
  5. In another shallow dish or bowl, combine the coconut flakes, panko, orange zest, ginger, ½ teaspoon salt and ¼ teaspoon pepper. Mix well to combine.
  6. Press the marinated tuna steaks firmly into the coconut coating to coat all sides. 
  7. Place the coated steaks on a plate or baking sheet and refrigerate the coated steaks for 30 minutes.
  8. Meanwhile, mix the sauce ingredients in a small bowl and chill.
  9. In a large skillet, heat the oil over medium heat. 
  10. Add the coated tuna steaks and cook on both sides until your preferred doneness (approximately 5 minutes per side, for medium doneness).
  11. Serve hot along with the chilled sauce for dipping.

Nutrition Facts
Pan Seared Coconut Crusted Tuna Steak
Amount Per Serving (1 serving)
Calories 480 Calories from Fat 342
% Daily Value*
Total Fat 38g 58%
Saturated Fat 32g 160%
Sodium 1531mg 64%
Potassium 234mg 7%
Total Carbohydrates 32g 11%
Dietary Fiber 6g 24%
Sugars 8g
Protein 5g 10%
Vitamin A 0.9%
Vitamin C 14%
Calcium 4.9%
Iron 12.2%
* Percent Daily Values are based on a 2000 calorie diet.
 
 
Colorful vertical image of a tuna steak crusted with coconut, a dipping sauce, sweet potato and broccoli.
Let’s Eat!!!
 
 

 

 

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30 Comments

  1. Oh how wonderful! I've never had coconut crusted anything before, but it looks amazing!

  2. I love tuna and coconut so I am positive I would love this.

  3. My hubby loves tuna steaks and I love coconut, and we would both love this sauce. I think we need to try this recipe, thanks!

  4. Never thought to crusted tuna with coconut, I always crust up shrimp. Great idea can't wait to try it!

  5. Ok, this looks fabulous and my husband would go crazy for this! Pinned for later 🙂

  6. That coconut crust looks mouthwateringly delicious!

  7. I love all the flavors in this! My husband adore tuna and would absolutely love this!

  8. What a great recipe! I've never thought to prepare tuna like this — what a fab idea! Love the crunchiness, flavors, and and how pretty it looks!

  9. MM! I've never made Tuna Steak. This sounds amazing!

  10. I'm a huge fan of coconut so I am totally intrigued with this coconut crusted idea. And my kids are huge coconut shrimp fans. I'm thinking I need to try this out and get a new coconut recipe going for dinner. Great idea, Renee!

  11. Tuna and coconut sounds like a fantastic combination! Kind of makes me think of those coconut crusted shrimp. Mmm..

  12. I'm a huge fan of coconut shrimp and coconut chicken, so I think I need to try this – it looks so good! Great flavors in the marinade, as well.

  13. That was very inventive! I think the sauce sounds wonderful too!

  14. I have never thought to bread tuna in coconut! I know I would love it since I love all things coconut 🙂

  15. Now this is a dish that says "ALOHA" – I am LOVING this recipe Renee – so inspired!

  16. Wow! I would have never thought of making coconut crusted tuna steak – you're a genius!! Unlike you, I like my tuna pretty much raw – but I agree, the texture is very steak-like (which is why it's such a great red meat substitute for me). I'm excited to try your recipe!!

  17. Oh my goodness, I love coconut on fish SO much. I've never thought to try it on tuna. Totally trying this. It looks amazing.

  18. Ahh! What a great idea! I hated coconut until I tried it toasted and this…well it's on my menu for next week. Thanks girl!

  19. I dig using coconut as a crust on a number of foods…my brain never went to tuna. Smart thinking, they flavors sound delicious!

  20. Making more fish recipes is one of my New Years resolutions! Saving this recipe to try – it looks awesome!!

  21. What an amazing idea — I love coconut shrimp but have never thought to give the same treatment to other seafood. Looks so good!

  22. Pingback: Baked Salmon Salad Spread


  23. How can you go wrong with Coconut and Tuna….you can’t. Love love love.


  24. This looks delicious! Thank you for sharing!

  25. This is such a great idea! Definitely on my to do list!


  26. I really love the flavor combination!

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