Recipes

Navy Bistro Crusted Tuna

Hashbrown-coated tuna steaks seasoned with OLD BAY^® seasoning and deep-fried. Served on tossed greens with tropical fruit salsa.

Ingredient	Quantity	Instructions
Flour	3 cup	Combine flour, seasoning, and salt. OLD BAY® is a registered trademark of McCormick & Company Incorporated.
OLD BAY® Seasoning or seafood seasoning	6 tbsp.
Salt	2 tbsp.
Eggs	12
Water	3/4 cup
Tuna steaks, 6-oz.	24 cup	Dust tuna steaks with seasoned flour, dip in egg wash, and coat with hashbrowns. Pack hashbrowns on steaks for complete coverage.
Golden Grill Russet™ Premium Hashbrown Potatoes	1/2 carton
		Deep-fry each tuna steak in 350 F fryer for 3 minutes.
Tropical fruit salad	6 cup	For each serving: Portion 1 tuna steak on tossed greens with 2 oz. of tropical fruit salsa (see instruction #6 below or use commercially prepared).
		Tropical Fruit Salsa Combine all ingredients below. Chill to hold. 1 cup mixed fresh fruit (pineapple, cantaloupe, strawberries) 1/2 cup roma tomatoes 1 tbsp. red onion 1 tbsp. lime juice 1 tbsp. lemon juice 2 tbsp. vegetable oil 1 pack sugar substitute 1/4 tsp. salt 1/4 tsp. cumin 1 tbsp. cilantro
		More Ideas to Build On • Serve the tuna steak elevated on a mound of crispy hashbrowns with a medley of steamed vegetables and tropical fruit salsa for a dramatic presentation. • To achieve medium-cooked tuna, cut the steaks to 3/4" thickness. • Try this recipe in the oven with cod or halibut. Spray the potato-crusted fish with butter-flavored oil and bake at 400 F until the potatoes are golden brown and the fish is fully cooked.

Current Yield	New Yield
24.0 servings