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.
Whisk coconut milk and lemon juice together in a bowl
Mix panko, baharat, fleur del sel and pepper in a separate bowl
Put flour in a third bowl
Season the tuna with fleur del sel and pepper
Dredge in the flour
Dip into the coconut mixture
Finely coat the fish with panko
Heat oil in a pan over medium-high heat.
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.
Place tuna onto a paper towel and pat away excess oil.
