For the Tuna• 1 cup Canola Oil • 1/2 cup crushed Panko crumbs • 1 teaspoon Lime Zest • 1/2 teaspoon Coriander (toasted and ground) • 1 teaspoon Red Pepper Flakes • 1/2 teaspoon Salt • 1/4 teaspoon White Pepper • 6 ounces Ahi Tuna (center cut) • 1/2 cup Flour • 1 Egg (beaten) • Heat oil in a heavy bottomed sauce pan until it reaches 375 degrees. Make the tuna crust by combining all the ingredients except the flour and egg. To batter the fish, first dredge in the flour, then dip into the egg, then roll in the panko mixture until nicely coated. Drop into the oil and cook until golden brown on the outside, but still rare in the center, about a minute.
For the Watermelon Mango Salad• 3/4 cup Watermelon (small dice) • 1/2 cup Mango (small dice) • 2 teaspoons Cilantro (chopped) • 1/2 teaspoon Jalapeno (chopped) • 1 teaspoon Rice Vinegar • 1 teaspoon Lime Juice • Salt to taste