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.
1
Cut the tuna fillet into 4 thick pieces and wrap the sides in nori leaves.
- Tuna fillet (loin): 500 g
- Dried nori seaweed: 4 pieces
2
Mix the tempura with 50 milliliters of ice water.
- Tempura batter 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.
- White cabbage: 100 g
- Peanut oil: to taste
- Cilantro (coriander leaves): 6 tablespoons
- Spring onion: 8 pieces
- Tomatoes: 2 pieces
- Thai hot sauce (sriracha): 1 tablespoon
4
Coat the tuna in tempura and fry in a wok until crispy.
- Tuna fillet (loin): 500 g
- Tempura batter mix: 50 g
5
Cut the fish into thinner pieces and serve with vegetables.
