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.