Tuna with tempura

4 servings

30 minutes

Tuna tempura is a refined dish that combines the sophistication of European cuisine with Eastern motifs. Its origins lie in the traditions of Japanese tempura, where airy crispy batter envelops delicate fish. In this recipe, tuna fillet is wrapped in aromatic nori leaves, adding a light umami touch to the dish. The crispy tempura crust harmonizes with the softness of the fish, while a vegetable garnish with cilantro, onion, and tomatoes dressed in Thai sauce adds zest. Each flavor note, from the slight sweetness of cabbage to the spiciness of the sauce, creates a balance of textures and aromas. This dish is perfect for gourmets who appreciate a combination of freshness, crunchy texture, and rich flavor.

Energy value per serving

• Calories: 209.7
• Proteins: 35.3g
• Fats: 1.8g
• Carbohydrates: 13.2g

Ingredients

• Tuna fillet: 500 g
• Tempura mix: 50 g
• Dry seaweed nori: 4 pc
• White cabbage: 100 g
• Peanut butter: to taste
• Coriander leaves: 6 tbsp
• Green onions: 8 pc
• Tomatoes: 2 pc
• Hot Thai Sauce: 1 tbsp

Cooking steps

1. Cut the tuna fillet into 4 thick pieces and wrap the sides in nori leaves.

   Required ingredients:

   • Tuna fillet: 500 g
   • Dry seaweed nori: 4 pieces

2. Mix the tempura with 50 milliliters of ice water.

   Required ingredients:

   • Tempura mix: 50 g

3. Fry the shredded cabbage in a small amount of oil. Mix with coriander, chopped onion, finely diced tomatoes, and Thai sauce.

   Required ingredients:

   • White cabbage: 100 g
   • Peanut butter:  to taste
   • Coriander leaves: 6 tablespoons
   • Green onions: 8 pieces
   • Tomatoes: 2 pieces
   • Hot Thai Sauce: 1 tablespoon

4. Coat the tuna in tempura and fry in a wok until crispy.

   Required ingredients:

   • Tuna fillet: 500 g
   • Tempura mix: 50 g

5. Cut the fish into thinner pieces and serve with vegetables.