Seared Tuna With Tempura Avocado And Wasabi Sauce
Serves: 5
Mckayla Luettgen
1 January 1970
Based on User reviews:
47
Spice
49
Sweetness
62
Sourness
34
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
2 tbsps
Cumin1 tbsp
Pepper1 cup
Flour (sifted)1
Egg1 cup
Water (cold)30 g
Wasabi170 g
Heavy Cream1
Salt1
SeaweedDirections:
1
Preheat a fryer to 360 degrees F
2
Begin by mixing the cumin and pepper in a small bowl
3
Dip and coat each tuna steak in the cumin mixture
4
In a hot skillet coated with oil, sear each tuna steak for approximately 2 minutes on each side
5
Remove from the pan and set aside
6
The tuna should still be pink
7
In a hot wok or skillet, saute the diced pineapple and red bell pepper for 2 minutes
8
Remove from wok and set aside
9
Prepare the tempura batter right before you are ready to fry
10
The avocados should be peeled and sliced into 1/2-inch thick slices
11
To make the batter, mix the flour, egg, and cold water together until all of the ingredients have combined
12
Dip each avocado piece into the batter and fry until golden, approximately 1 minute
13
Remove the fried avocado pieces and season
14
To make the wasabi sauce, combine the wasabi paste and heavy cream in a small saucepot
15
Bring the sauce to a boil and let reduce
16
Once the sauce has reduced you are ready to serve
17
To serve this dish, place the avocado tempura in the center of each plate
18
Top with tuna and surround with the seaweed
19
Add a spoonful of the pineapple and peppers, and drizzle some of the wasabi sauce around the plate