Potato Crusted Saku Block Tuna with Teriyaki Ketchup

Potato Crusted Saku Block Tuna with Teriyaki Ketchup

Potato Crusted Saku Block Tuna with Teriyaki Ketchup

Directions

  1. Cover the potatoes with hot water (190 F) and let sit for 10 minutes, Drain the potatoes and press with a towel to remove excess water. Season with salt and pepper.
  2. Smear the mustard on the tuna and press the tuna into the shredded potatoes to coat. Dust the tuna generously with the flour and let rest for 10 minutes.
  3. Heat the oil. Brown the potato crust. Slice into portions. Combine the ketchup, teriyaki glaze, scallions, and cilantro to serve on the side.

Ingredients

  • 1 Saku Block Empire's Treasure® Tuna
  • 1/2 cup Simply Heinz™ Ketchup
  • 1 tbsp mustard
  • oil
  • 1/2 tbsp Peak Fresh Produce® Cilantro
  • 1 tbsp Peak Fresh Produce® Onion(s), Green
  • 1 tbsp Roma® Flour, "00"
  • salt and pepper
  • 1/4 cup Teriyaki Glaze
  • 1 cup West Creek® Hash Browns, Dehydrated

Chef Robert Stegall-Smith - Corporate Executive Chef, Performance Foodservice - IFH Florence

Explore More

Savory Insights

Bowled Over

Read this Article

Savory Insights

Experiment with Spice

Read this Article

Savory Insights

Give French Fries the Spotlight

Read this Article

Savory Insights

Increase Sales With Pepperoni

Read this Article

Savory Insights

Lobster for the Masses

Read this Article

Savory Insights

Perfect Pasta for Non-Italian Restaurants

Read this Article