Recipe courtesy of Maria Manso
Save Recipe Print
1 hr 10 min
45 min
25 min
4 servings


Tempura batter:
Wasabi sauce:


Preheat a fryer to 360 degrees F. Begin by mixing the cumin and pepper in a small bowl. Dip and coat each tuna steak in the cumin mixture. In a hot skillet coated with oil, sear each tuna steak for approximately 2 minutes on each side. Remove from the pan and set aside. The tuna should still be pink.

In a hot wok or skillet, saute the diced pineapple and red bell pepper for 2 minutes. Remove from wok and set aside.

Prepare the tempura batter right before you are ready to fry. The avocados should be peeled and sliced into 1/2-inch thick slices. To make the batter, mix the flour, egg, and cold water together until all of the ingredients have combined. Dip each avocado piece into the batter and fry until golden, approximately 1 minute. Remove the fried avocado pieces and season.

To make the wasabi sauce, combine the wasabi paste and heavy cream in a small saucepot. Bring the sauce to a boil and let reduce. Once the sauce has reduced you are ready to serve.

To serve this dish, place the avocado tempura in the center of each plate. Top with tuna and surround with the seaweed. Add a spoonful of the pineapple and peppers, and drizzle some of the wasabi sauce around the plate.

Get the Recipe

Snowy Pink Coconut Bundt Cake

Show off your love of Snowball snack cakes with this decadent dessert.


Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime

Recipe courtesy of Tyler Florence

Seared Scallops

Recipe courtesy of Alton Brown

Tuna Salad

Recipe courtesy of Food Network Kitchen

Tuna Melt

Recipe courtesy of Food Network Kitchen

Tuna Croquette

Recipe courtesy of Alton Brown

Grilled Tuna Steaks

Recipe courtesy of Ina Garten

Sunny's Tuna Noodle Casserole

Recipe courtesy of Sunny Anderson

Italian Tuna Salad

Recipe courtesy of Valerie Bertinelli

Tuna Noodle Casserole

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories