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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- 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
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.
