Ahi Tuna Katsu: Easy Hawaiian Dish

Ahi Tuna Katsu: Easy Hawaiian Dish

Crunchy exterior with a juicy center. In Hawaii, they have such elegant ways of cooking tuna.


Ahi tuna
a block
Nori (dried seaweed sheet)
enough to cover the tuna
as needed
All-purpose flour
a small amount
* Ginger
1 piece
* Onion
◉Mayonnaise or heavy cream
1 tablespoon
◉Soy sauce
1 teaspoon
◉Wine vinegar or rice vinegar
1 teaspoon


1. Dice the ginger and onion, and fry in oil.
2. Let it cool.
3. Season the tuna with salt and pepper, and then wrap it up with nori.
4. Sprinkle with a little flour.
5. Coat with beaten egg.
6. Cover with panko. This is same method as making tonkatsu.
7. Quickly deep-fry the breaded tuna. It's ready when the panko has turned golden brown.
8. Tip: The outside should be crisp, and the inside should be rare.
9. Mix the cooled ginger and onion with the ◉ ingredients.
10. Serve this sauce with the tuna, and it's done.
11. Have it with 2 scoops of rice and potato salad, and you have a "Hawaiian Lunch Plate". Please have a go.

Story Behind this Recipe

This is a recipe from the series, "Oh my god, I have the urge to eat that dish from that restaurant". It is a copycat of "Kaimuki"'s series. I think the original uses a Wasabi Ginger Sauce. My husband loves it when I serve this dish like a "Hawaiian Lunch Plate". That's because he is a big fan of macaroni salad and rice!