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Prep Time: 45 Minutes Cook Time: 2 Minutes |
Ready In: 47 Minutes Servings: 2 |
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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:
1. For the Pickled Ginger Tartar Sauce:
2. Combine all the ingredients in a small serving bowl and set aside.
3. For the Wasabi Guacamole:
4. Add all the ingredients to a small serving bowl and mash together until smooth. Set aside.
5. For the Tempura Batter/Tuna:
6. 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.
7. 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.
8. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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