Healthy without using oil ♪ Tuna cutlet not fried

It's a little healthy because it doesn't fry ♪ Here's a recipe for "Deep-fried tuna cutlet" that is easy to clean up afterwards! It goes well with beer, wine and shochu ...!

● Materials

Click here for what to prepare. I refer to the giraffe recipe.

Tuna Saku (for sashimi) 200g (7.05oz)
2 tablespoons soy sauce
2 tablespoons mirin
Grated garlic (tube is OK) Appropriate amount of bread crumbs 20g (0.71oz)
1 appropriate amount of flour egg

● How to make

Wipe off the water from the tuna with kitchen paper.


Mix soy sauce, mirin and garlic in a bowl and soak the tuna for half a day to overnight.


Roast the bread crumbs in a frying pan heated on medium heat. Stir quickly with chopsticks for 1-2 minutes to avoid burning.



Wipe off the water from the tuna with kitchen paper and sprinkle with flour. Pass it through the beaten egg and apply the dry roasted bread crumbs to the whole.





Spread aluminum foil on the toaster and bake for about 4 minutes. You can bake one side without turning it over. Finish the inside so that it is a little rare.


Cut it up and serve it in a bowl to complete it! If you like, add tartar sauce, olive oil, ponzu sauce, and wasabi sauce.

● What is the taste?

From the crispy and fragrant bread crumbs, you can see the moist and juicy tuna. It has a smooth and smooth mouthfeel, and the scent and umami of garlic soy sauce spreads to the extent that you can chew it. Yeah!


Since it is not fried, it is not greasy and has a taste that makes full use of the rare taste of tuna. It's soaked in sauce and baked, so you can prepare cheap tuna at the supermarket.

If the baking time is too long, it will be completely cooked, so be careful. However, if you like Weldan, that's fine! It looks like a well-baked tuna steak.