Country Fried Tuna

Total Time:
1 hr 17 min
Prep:
45 min
Inactive:
30 min
Cook:
2 min

Yield:
2 entree or 3 to 4 appetizer servings
Level:
Intermediate

Ingredients
  • Pickled Ginger Tartar Sauce:
  • 1 cup aioli or mayonnaise
  • 2/3 cup sour cream
  • 1/2 cup pickle relish
  • 1/3 cup finely diced pickled ginger
  • 1 lime, zested
  • 1/3 bunch cilantro, leaves chopped
  • 3 scallions, thinly sliced
  • Pinch salt and freshly ground black pepper
  • Wasabi Guacamole:
  • 1 avocado, halved, pitted and diced
  • 1 small tomato, halved, seeded and finely diced
  • 1 teaspoon minced garlic
  • 1/2 lime, zested and juiced
  • 2 teaspoons wasabi powder
  • 1 teaspoon finely minced cilantro leaves
  • Pinch salt and freshly ground black pepper
  • Tempura Batter:
  • 1 cup all-purpose flour
  • 1 cup rice flour
  • 2 eggs, beaten
  • 2 cups cold soda water
  • Pinch salt
  • 1/2 teaspoon fish sauce
  • 1/2 teaspoon sesame oil
  • 1 tablespoon sesame seeds
  • Country Fried Tuna:
  • Oil, for frying
  • 1 (12-ounce) piece sushi grade ahi tuna
Directions
For the Pickled Ginger Tartar Sauce:

Combine all the ingredients in a small serving bowl and set aside.

For the Wasabi Guacamole:

Add all the ingredients to a small serving bowl and mash together until smooth. Set aside.

For the Tempura Batter/Tuna:

Whisk all ingredients together in a large bowl, but do not over mix. Keep well chilled in the refrigerator or over an ice bath until ready to use.

In a deep-fryer or stockpot, heat the oil to 350 to 375 degrees F. Cut the tuna into 2 portions. Dip each piece into the tempura batter, coating all of the sides. Lower into the deep-fryer and cook until the batter is crisp, but not overly browned, approximately 1 minute. Remove from the fryer to a cutting board and cut into 1/4 to 1/2-inch slices. Transfer the tuna to a serving platter and serve with the Pickled Ginger Tartar Sauce and the Wasabi Guacamole.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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