Originally published in "Mostly Seafood" by Perry S. Warren
4- 1/3 to 1/2 lb tuna steaks
2 oz macadamia nuts
3 oz bread crumbs
1 egg, beaten
1/2 c water
3/4 c cooking oil
salt and pepper
Chop macadamia nuts and mix with crumbs. Dredge tuna steaks in crumbs. Mix water and beaten egg together. Dip tuna in egg/water mixture and then dredge in crumb mixture again. Allow to rest while you heat oil in skillet. Pan fry tuna steaks 10 minutes to the inch of thickness (including breading). Do not crowd the pan. After the tuna is done, drain on paper towels and remove to a warm platter and serve with sauce. Garnish with whole toasted macadamia nuts.
Sauce
2 tablespoon butter
1/2 cup dry white wine
1 teaspoon tarragon
2 teaspoons Dijon mustard
1/4 cup cream
Melt butter in saucepan. Add white wine, tarragon, mustard and simmer until it is thick (reduced by 1/3 to 1/2). While slowly stirring, pour in cream. Simmer for 1 minute. Season with salt and pepper to taste and serve with tuna. Serves 4.
