| 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
- 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
Instructions
- 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.
Reviews
This recipe ROCKS!! It is so simple to make. I already make something very similar to this but serve a sour creme dill sauce on the tuna. This Guac and Tartar sauces are really good and flavorful.
This is a great recipe, and so quick to make!! Great for anyone who is a fan of seared tuna.
This recipe is excellent. Just about anyone can make it.