Lunch · 30 min · hawaiian

Ahi Katsu

Weeknight-friendly Hawaiian cooking: Ahi Katsu comes together in 30 minutes with ahi tuna steaks, panko, and not much else. It is weeknight cooking that still hits your targets — 56 grams of protein per serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Ahi tuna steaks
• 2 cups Panko
• 2 Eggs
• 1/2 cup All-purpose flour
• 1/2 cup Tonkatsu sauce
• 4 cups White rice
• 2 cups Vegetable oil

Steps

1. Keep the tuna steaks thick — ahi katsu is seared rare inside, crisp outside.
2. Bread quickly: flour, egg, panko pressed on firmly.
3. Fry 60–90 seconds per side in 350°F oil; the center must stay ruby-red.
4. Slice thick, fan over rice, and drizzle with tonkatsu sauce; the contrast of hot crust and cool center is everything.
5. Slice on a slight bias for wider pieces — more crust per bite, which is the best part.

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