This recipe for Pan-Seared Seared Coconut Crusted Tuna Steaks was inspired by coconut shrimp dish I’d had recently while out to dinner.

I’ve paired this coconut crusted tuna with a dipping sauce of orange juice and hoisin, which is the perfect complement 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!

**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. OR click on the “jump to recipe” button (found above) to be taken directly to the recipe.

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How this recipe came to be:

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.

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.

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 complement each other very nicely.

Additional menu suggestions:

• Braised Crispy New Potatoes with Lemon and Dill (pictured below)

This easy braising technique of cooking red potatoes will ensure their crisp and flavorful outside and their wonderfully soft and creamy inside. Braised Crispy Red Potatoes with Lemon Dill Sauce.

• Oven Roasted Carrots, Broccoli, Shallots, and Cashews (pictured below)

It’s easy to turn vegetable haters into vegetable lovers with this dish of Oven Roasted Carrots, Broccoli, Shallots, and Cashews.

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.

Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s coconut-crusted tuna steak.

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!

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Until we eat again, I hope you have a delicious day!

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