Recipe courtesy of Matt DiGregory

Country Fried Tuna

  • Level: Intermediate
  • Total: 1 hr 17 min
  • Prep: 45 min
  • Inactive: 30 min
  • Cook: 2 min
  • Yield: 2 entree or 3 to 4 appetizer servings
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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

  1. For the Pickled Ginger Tartar Sauce: Combine all the ingredients in a small serving bowl and set aside.
  2. For the Wasabi Guacamole: Add all the ingredients to a small serving bowl and mash together until smooth. Set aside.
  3. 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.
  4. 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.

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