Name: Country Fried Tuna
Prep time: P0Y0M0DT0H45M0.000S
Cook time: P0Y0M0DT0H2M0.000S
Total time: P0Y0M0DT1H17M0.000S
Yield: 2 entree or 3 to 4 appetizer servings
Ingredients: 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; 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; 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; 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 a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Matt DiGregory, Standard Diner, Albuquerque, NM

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Country Fried Tuna

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