• 6 (7 to 8 ounce) tuna loins
  • Salt and pepper
  • 2 tablespoons Dijon mustard
  • 3 tablespoons freshly grated ginger
  • 1 tablespoon lemon zest
  • 1 tablespoon lime zest
  • 1 tablespoon orange zest
  • 3 cups fine cornmeal
  • 1 cup all-purpose flour
  • 4 eggs lightly beaten
  • 2 to 3 tablespoons salad oil
  • Fufu, recipe follows
  • Chayote Slaw, recipe follows
  • Smoked Tomato Vinaigrette, recipe follows


Season the tuna with salt and pepper.

Coat the tuna with the mustard using a pastry brush.

You will need three bowls. In one bowl, mix the ginger and zests into the cornmeal. Put flour in a second bowl. Put eggs in a third bowl.

Dredge the tuna first in the flour then in the eggs and finally in the corn meal. Let dry for about 2 to 3 minutes.

Heat a saute pan, and add oil. Put the tuna in the pan and brown on all sides, about 1 to 2 minutes per side.

Slice tuna and assemble with Fufu, Chayote Slaw, and Smoked Tomato Vinaigrette. Garnish with fried plantains and grilled shrimp if desired.

Fish, Low Cholesterol, Low Saturated Fat, Seafood
MacGourmet downloadCitrus Ginger Crusted Tuna Loin. To import, drag image to your MacGourmet recipe box.