Furikake-Crusted Ahi Pupu

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1 pound fresh ahi (yellowfin tuna), cut into 1 1/2 to 2-ounce fillets

Seasoned Flour:

3/4 cup all-purpose flour

1 tablespoon seasoned salt (recommended: Lawry's)

1 tablespoon salt

1/2 teaspoon finely ground black pepper

1 teaspoon paprika

Tempura Batter:

1/2 cup all-purpose flour

1/2 cup cornstarch

1 egg

1 cup cold water

Furikake Coating:

1/4 to 1/2 cup furikake (Japanese seaweed)

1 cup Japanese panko flakes