Ingredients:
4 – 8 oz. yellow fin tuna steaks
1 c. plain bread crumbs
1 Tbsp. fresh parsley, chopped
1 Tbsp. dried oregano
1 Tbsp. dried basil
1 tsp. dried thyme
1/4 c. grated parmesan cheese
Salt & pepper to taste
1/4 c. milk
1 c. seasoned flour
2 eggs, lightly beaten with a splash of water
1 Tbsp. olive oil
1 Tbsp. butter
Beer Butter:
1/2 c. unsalted butter, softened
2 Tbsp. margarine, softened
2 Tbsp. light brown sugar
1 Tbsp. honey
Pinch ground nutmeg
Pinch ground cinnamon
1 oz. quality beer; red, amber, or golden ale
Procedure:
With an electric mixer or beater, combine butter and next five ingredients on medium speed. Increase speed to high and slowly add beer. Mix for two minutes until fluffy. Place butter in the center of a piece of parchment paper or plastic wrap and roll into a log. Refrigerate for at least one hour. Preheat oven to 400°. Combine bread crumbs and next six ingredients in a large bowl, set aside. Set up a breading station by placing milk, then seasoned flour, then egg mixture, then bread crumb mixture, side by side in separate bowls. Dip each steak into milk, flour, egg and bread crumb mixture. Refrigerate breaded steaks for at least 30 minutes. Heat olive oil and butter over medium-high heat. Sear tuna steaks on one side for two minutes, flip and cook three minutes more.
Transfer to oven and finish for five minutes for medium-rare or until desired temperature is reached. Cut four quarter-inch slices from butter log and top each steak with one. Serve tuna steaks with roasted garlic mashed potatoes and sautéed garlic spinach.
Submitted By: David Wollner, Proprietor
Book: "Taste of Main Street America" - Page 183
Recipe Author: David Wollner/Willimantic Brewing Company & Main Street Café
Photograph By: Unknown
Photograph Retouched By: Recipe Spy
Restaurant: Willimantic Brewing Company & Main Street Café on Main Street in Willimantic, CT.
Source: https://www.facebook.com/pages/Recipe-Publishers/126558627407378?sk=wall&filter=12