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Fried Tuna With Honey (Atun Frito Con Miel)

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“My favorite way to prepare tuna steaks is from the cookbook, ONE POT SPANISH, by the late Penelope Casas. A Greek-American writer from Queens, she helped introduce Americans to Spanish cuisine in the 80s. Sadly, she passed away in August, 2013, at the age of 70, following complications of treatment for leukemia. In this recipe she suggests cutting the tuna into 1 inch cubes for a tapa. As a sidebar, thanks to Chef Casas, I learned to add more depth to paella by serving it with a dollop of garlicky and pungent aioli.”

Ingredients Nutrition


  1. Sprinkle tuna steaks with salt and let stand for 10 minutes.
  2. Combine eggs with ground cumin, parsley flakes, and saffron and whisk together in a shallow dish.
  3. Spread each side of tuna steaks with honey, dredge in flour, then dip in egg mixture.
  4. Pour about 1/8 inch of olive oil into fry pan and heat over medium-high heat. Then cook to desired doneness, turning over at midpoint. The late Chef Casas suggests cooking the steaks 4--5 minutes per side. However, JMHO, a shorter cooking time, more like 2-3 minutes per side, keeps the tuna medium rare to rare.

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