Tempura Tuna

Brian Young | Chef at Mainland

Serves 8

2 teaspoons ginger, finely chopped
1/2 clove garlic
1 scallion

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1/4 cup yellow miso*
1 tablespoon sesame oil
1 teaspoon red chili paste*
8 5-oz. pieces fresh tuna loin
8 sheets nori, trimmed to fit tuna

Batter (recipe follows)
*Available in Asian markets and some supermarkets

1. Puree ginger, garlic, scallion, miso, sesame oil, and chili paste in food processor. 2. Rub tuna lightly with garlic mixture and wrap in nori sheet, sealing with a small amount of paste 3. Dip tuna in batter (see below), and fry each piece of tuna in six inches of vegetable oil heated to 375 degrees for 2 minutes. 4. Slice tuna into pieces and serve with a green salad.

TEMPURA BATTER
1 1/2 cup flour
6 tablespoons cornstarch
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons butter, melted
1 cup club soda

Combine all ingredients and set aside until ready to fry tuna. Note: There will be extra batter left over after dipping tuna pieces, which you can discard.

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