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Encrusted Ahi Tuna “Pupu’s”

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  • Author: Roz
  • Prep Time: 0 hours
  • Additional Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


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Tempura Batter

  • 3/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 egg, beaten
  • 1/2 cup water
  • Salt and pepper, to taste

Fort the Ahi Tuna Katsu

  • 2 blocks fresh ‘ahi (about 1 1/22 lbs.), cut into an inch tube about 6 to 8 inches long
  • 4 sheets nori (Japanese seaweed)
  • 1 cup Tempura Batter (recipe above)
  • 1 cup panko breadcrumbs
  • Vegetable oil, enough to fill a frying pan a minimum of 1-inch deep

For the Thai Yellow Curry Sauce

  • 1/2 Tbsp. Thai yellow curry paste
  • cups coconut milk
  • Tbsp. fish sauce or Aloha Shoyu
  • 1/2 Tbsp. curry powder
  • 1/2 Tbsp. sugar

Mango-Tomato Salsa

  • Tbsp. ripe mango, diced
  • Tbsp. tomato, diced
  • 1/2 Tbsp. Chinese parsley, chopped
  • 1/2 Tbsp. onion, chopped
  • 1/2 Tbsp. bell pepper, chopped
  • 1/4 Tbsp. lemon juice
  • 1/4 Tbsp. balsamic vinegar
  • 1/4 Tbsp. sugar
  • Pinch of salt, to taste
  • Dash of Tabasco, to taste


For the Tempura Batter

  1. In a small bowl, combine all ingredients above until the batter has no lumps; set aside.
  2. Wrap each piece of ‘ahi tuna with two sheets of fresh nori.
  3. Dip them into the tempura batter.
  4. Coat with panko breadcrumbs.
  5. In wok or deep fryer/cast iron pan, preheat oil to 375°F.
  6. Fry fish until golden brown (about 30 to 45 seconds).
  7. Slice into 8 to 10 ¼-inch-thick pieces.

For the Thai Yellow Curry Sauce

  1. In a saucepan over medium heat, combine all of the ingredients above; bring to a boil.
  2. Simmer on low heat for 10 minutes or until the sauce thickens to the consistency of mustard.

For the Mango-Tomato Curry Sauce

  1. In a small bowl, combine all of the above ingredients.


  1. Plate ahi tuna katsu slices on one side of plate.
  2. Spoon some of Mango-Tomato Salsa next to tuna slices.
  3. Ladle/pour some Thai Yellow Curry Sauce on the other side of plate.
  4. Drizzle wasabi sauce around the outside of plate (for both taste/use as well as enhanced presentation).

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