Close Menu

Fish The Dish Olive and Rice Cracker Crusted Tuna Recipe


Crusted Tuna
8 oz Ahi tuna loin
1/3 cup black olives-chopped
10 plain rice crackers
3 Tbsp (45ml) Canola oil
Nicoise Salad
2 eggs
6 oz green beans, steamed
2/3 cup sundried tomatos, thinly sliced
salt and pepper
2 tsp (10 ml)
1 Tbsp (10 ml) Olive oil
1 tsp (5ml) Red wine vinegar


Prepare the crust for the tuna:
Break up rice crackers and blitz in a food processor. Add to a place with chopped olives. Mix olives and cracker crumbs together with fingers. Gently press the tuna into olive/cracker mixture. Roll and press the mixture onto all sides of the tuna, but not the ends. Wrap tuna tightly in plastic wrap and put in fridge for 20 minutes to firm up.
Steam your green beans to desired doneness.
Poach eggs;
Put water on to boil for the poached egg.
Spray a piece of plastic wrap with a non-stick spray and lay wrap in a ramekin. Add cracked pepper, salt, 1 tsp of olive oil, and one egg. Life up sides of wrap around egg and tie it closed. Repeat with a second egg. Lay pouches into boiling water for 2-3 minutes to poach with a soft yolk. Poach longer if you prefer it cooked more.
Remove eggs from water, cut plastic off the egg without breaking the egg.

Remove coated tuna from fridge and unwrap. Place remaining tablespoon of oil into a hot skillet. Seat tuna loin on all sides for 5-10 seconds or to desired doneness.

Get more recipes from Fish The Dish and find out when to watch here