There were so many intriguing flavor opportunities with tuna, I really had a hard time deciding what I wanted to do. Then when I found the beautiful yellow fin tuna steaks, I knew I must somehow keep the texture of a solid bite of tuna steak and still have an appetizer.
3 Tbs - olive oil
juice of two LEMONS
2 Tbs - red wine VINEGAR
1 clove - GARLIC, crushed
1 tsp - crushed red pepper flakes
2 Tbs - dijon mustard
SALT & PEPPER to taste
2 Tbs - finely chopped fresh PARSLEY
12 oz- yellow fin tuna steaks
Cut the tuna steaks into bite sized square chunks.
Mix all of the other listed ingredients together to make a marinade. Gently toss tuna chunks in the marinade until they are well coated.
Arrange coated tuna in single layer in a plastic container that has a tightly sealing lid. Make sure there is a little room between pieces, but not too much.
Pour the remaining marinade over the top. Seal lid and refridgerated for at least two hours, but preferably overnight.
The acid in the lemon juice and red wine vinegar will 'cook' the tuna, so when you are ready to bread and fry the pieces you will want to work fast. Here is what the tuna chunks look like after they marinade has worked its magic.
Put vegetable oil in pan to a depth of about 1" and bring to a high, but not smoking heat.
Dip the marinade coated tuna chunks in dried bread crumbs and brown quickly, turning only once. They have already cooked, so all you want to do is brown the bread crumb crust and warm the meat through.
Arrange four large radicchio leaves like serving bowls on a plate with a cup of cocktail picks in the center. Fill each radicchio leaf with tuna chunks and serve.