"When I bread tuna or swordfish," Rach says, "I never flour or egg the fish since it has enough moisture to attach to the crumbs naturally."
GET THE RECIPE: Rachael's Japanese Crispy Tuna Steaks with Stir-fried String Beans
"When I bread tuna or swordfish," Rach says, "I never flour or egg the fish since it has enough moisture to attach to the crumbs naturally."
GET THE RECIPE: Rachael's Japanese Crispy Tuna Steaks with Stir-fried String Beans