Country fried tuna

  • Preparation Time45 mins
  • Cooking Time2 mins
  • Serves4
  • DifficultyMedium

For the pickled ginger tartar sauce

250ml aioli or mayonnaise
165ml sour cream
100ml pickle relish
50g finely diced pickled ginger
1 lime, zested
1/3 bunch coriander, leaves chopped
3 spring onions, thinly sliced
Pinch salt and freshly ground black pepper

For the wasabi guacamole

1 avocado, halved, pitted and diced
1 small tomato, halved, seeded and finely diced
1 tsp minced garlic
1/2 lime, zested and juiced
2 tsp wasabi powder
1 tsp finely minced coriander leaves
Pinch salt and freshly ground black pepper

For the tempura batter

150g plain flour
150g rice flour
2 eggs, beaten
500ml cold soda water
Pinch salt
1/2 tsp fish sauce
1/2 tsp sesame oil
1 tbsp sesame seeds

For the country fried tuna

Oil, for frying
1 (350g) piece sushi grade ahi tuna
Tempura batter, recipe follows
For the tartar sauce:
1) Combine all the ingredients in a small serving bowl and set aside.

For the guacamole:
1) Add all the ingredients to a small serving bowl.

2) Mash together until smooth. Set aside.

For the tempura batter:
1) Whisk all ingredients together in a large bowl, but do not over mix.

2) Keep well chilled in the refrigerator or over an ice bath until ready to use.

For the tuna:
1) In a deep-fryer or stockpot, heat the oil to 180C to 190C. Cut the tuna into 2 portions. Dip each piece into the tempura batter, coating all of the sides.

2) Lower the tuna 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 0.5cm to 1cm slices.

3) Transfer the tuna to a serving platter and serve with the tartar sauce and the guacamole.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network 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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