Tuna Cheek and Cheese

Last week I discovered a dish that I unwillingly loved.  Tuna Cheek and Cheese.  I say unwillingly, because I am not one of the “Cheese makes everything better” crowd and I found it hard to believe that a lump of cheese with tuna cheek wrapped around it, bread-crumbed and fried could be anything but disappointing.  How wrong was I.

Straight from the fryer and into some Ponzu sauce, these were absolutely delicious.  The cheese, perhaps some mozzarella, was soft and stringy.  The tuna was just cooked and still moist but flaky.  The breadcrumbs were fine, golden and thinly coated the lot.  I thought I had died and gone to heaven.

My first thought was “How can I cook this myself at home?”.  My second thought was, “How cool is it to have someone else cook this for me so I can just sit here and enjoy it”

Anyhow, if anyone has tried to make this at home, I’d love some pointers.  How do you get it all to hang together?