Panko Crusted Ahi with Spicy Dijon Aioli

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Tuna is breaded, lightly fried in oil and served with a spicy homemade Dijon aioli. This appetizer is sure to impress!

If you’ve ever come across sashimi-grade ahi at your local farmers market, you know we had to indulge when we saw it! It’s ridiculously expensive to order at a restaurant, especially when I consider how easy it is to make at home. Seriously, you can make this entire recipe in 15 minutes. You can then savor every succulent piece of tuna for the next 15 minutes.

Aioli is a sauce based on egg yolks, garlic, olive oil, and lemon juice. Mayonnaise is an easy substitute for egg yolks and olive oil. Aiolis are great with seafood but can also be used with a variety of other meats and vegetables. It adds a nice zip to plain old food.

  • Sashimi grade fish selection:

    Sashimi-grade fish is the highest quality fish and is safe to eat raw. Whether you like tuna or want to substitute salmon, you have to make sure you only use sashimi (or sushi) grade fish in this recipe. Tuna is highly resistant to parasites, making it one of the safest fish to eat raw. However, you can also try sashimi-grade salmon, yellowtail or halibut. As long as it is sashimi grade, you can try any fish you like!

  • Homemade Rolls:

    Panko is easy to make at home with leftover stale bread. Simply remove the crust, add the chunks of stale bread to the food processor and pulse until you get coarse crumbs. Spread the crumbs on a baking sheet and bake in a preheated 300°F oven for 8 minutes, or until dry but not browned. Let cool completely.

  • Storage Instructions:

    You’ll need to refrigerate any leftovers and expect to consume them within 24 hours. After that time raw fish is not safe to eat.

If you liked this recipe, you might be interested in these other delicious fish recipes:

Breaded Tuna with Aioli

raw material


  • 1 Filet tuna fire
  • 1/2 cup panko bread crumbs
  • 1/2 teaspoon Salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon red pepper flakes
  • 2 tablespoon olive oil


  • 1/2 cup mayonnaise
  • 1 tablespoon dijon mustard
  • 2 teaspoon i am willow
  • 2 teaspoon Sriracha Sauce
  • 1 lime Juiced
  • 2 teaspoon garlic broken


  • In a small bowl whisk together the aioli ingredients. Taste and adjust ingredient ratios to personal preference.

  • Mix together the breadcrumbs, salt, pepper, garlic powder, and red pepper flakes. Spread evenly on a plate.

  • Cut the ahi into 1 to 1 1/2-inch strips.

  • Roll Ahi in breadcrumb mixture, coating all sides.

  • Heat heavy skillet to high heat. Add the olive oil and let it start to sizzle. Put in the Ahi, turning about every 30 seconds to sear all 4 sides.

  • Slice the ahi thinly and serve with aioli.