Country Fried Tuna
Serves: 3
Branson Greenfelder
1 January 1970
Based on User reviews:
55
Spice
52
Sweetness
58
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Aioli2 cup
Sour Cream1 cup
Pickle Relish1 pinch
Salt1 tsp
Garlic (minced)2 tsps
Wasabi Powder1 cup
All-Purpose Flour1 cup
Rice Flour2 cups
Soda Water (cold)1 tsp
Fish Sauce1 tsp
Sesame Oil1 tbsp
Sesame SeedDirections:
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
3
Set aside
4
For the Tempura Batter/Tuna: Whisk all ingredients together in a large bowl, but do not over mix
5
Keep well chilled in the refrigerator or over an ice bath until ready to use
6
In a deep-fryer or stockpot, heat the oil to 350 to 375 degrees F
7
Cut the tuna into 2 portions
8
Dip each piece into the tempura batter, coating all of the sides
9
Lower into the deep-fryer and cook until the batter is crisp, but not overly browned, approximately 1 minute
10
Remove from the fryer to a cutting board and cut into 1/4 to 1/2-inch slices
11
Transfer the tuna to a serving platter and serve with the Pickled Ginger Tartar Sauce and the Wasabi Guacamole