Step 1

Very gently, cut the tuna in half, length wise. (So it can fit in the pan). Don't push the knife into the fish. The trick is to gently secure the fish with your free hand (so it doesn't move with the knife) and slide your knife back and forth slowly.

Step 2

Whisk coconut milk and lemon juice together in a bowl

Step 3

Mix panko, baharat, fleur del sel and pepper in a separate bowl

Step 4

Put flour in a third bowl

Step 5

Season the tuna with fleur del sel and pepper

Step 6

Dredge in the flour

Step 7

Dip into the coconut mixture

Step 8

Finely coat the fish with panko

Step 9

Heat oil in a pan over medium-high heat.

Step 10

Sear each side of the tuna until the panko turns golden brown on all sides. Rare tuna sea only needs a minute on each side.

Step 11

Place tuna onto a paper towel and pat away excess oil. Let it set for a few minutes.