Cut the tuna into 4 ounce fillets (each approximately 5 inches long and 1 inch wide) and set aside. You can also ask your fish butcher to do this for you.

In a blender, blend the cornstarch and egg whites until smooth, then transfer the slurry to a medium bowl and set aside.

In a medium bowl, mix together the panko, toasted coconut flakes and kosher salt and set aside. Once all the mice-en- place is ready, move onto cooking the sauce.

Add the oil, then preheat the pan to 325°F/ 165°C (medium).

Cook the aromaritcs for 30 seconds or until they are slightly toasted.

Lower the temperature to 215°/ 100°C (low), then stir in and cook the sauce for 6 minutes or until it has reduced to half its volume.

Dissolve the cornstarch into the water, then drizzle into the sauce while whisking vigorously. Cook the sauce for 30 seconds or until it has thickened.

Remove from the heat and strain the sauce through a fine mesh strainer into a bowl and set aside for later use. To keep warm, wrap the bowl tightly with foil until ready to serve. Wash the pan before continuing with the breading and cooking the tuna.

Season each tuna fillet with salt, then dip each filet into the cornstarch slurry. Coat all sides of each tuna fillet with the panko mixture and set aside.

Add the oil and then preheat the pan to 450°F/ 235°C (high).

Add 2 tuna fillets to the pan, making sure they do not touch. Cook the first side for 30-40 seconds.

Turn the tuna over to sear the second side and cook for 30-40 seconds.

Flip the tuna again, cook the tuna for 30-40 seconds on each remaining side.

Once the tuna has been seared on all four sides, turn the heat off, then transfer the tuna from the pan to a paper towel lined tray or plate.

Gently slice the tuna into approximately 1/2 inch thick pieces and transfer to a serving platter or individual plates.

Drizzle the teriyaki sauce over the sliced tuna.

Finish each dish with the thinly sliced scallion and serve immediately.