Encrusted Ahi Tuna "Pupu's"
Ingredients
Tempura Batter
- 3/4 cup all-purpose flour
- ¼ cup cornstarch
- 1 egg beaten
- ½ cup water
- Salt and pepper to taste
Fort the Ahi Tuna Katsu
- 2 blocks fresh ‘ahi about 1½-2 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
- ½ Tbsp. Thai yellow curry paste
- cups coconut milk
- Tbsp. fish sauce or Aloha Shoyu
- ½ Tbsp. curry powder
- ½ Tbsp. sugar
Mango-Tomato Salsa
- Tbsp. ripe mango diced
- Tbsp. tomato diced
- ½ Tbsp. Chinese parsley chopped
- ½ Tbsp. onion chopped
- ½ Tbsp. bell pepper chopped
- ¼ Tbsp. lemon juice
- ¼ Tbsp. balsamic vinegar
- ¼ Tbsp. sugar
- Pinch of salt to taste
- Dash of Tabasco to taste
Instructions
For the Tempura Batter
- In a small bowl, combine all ingredients above until the batter has no lumps; set aside.
- Wrap each piece of ‘ahi tuna with two sheets of fresh nori.
- Dip them into the tempura batter.
- Coat with panko breadcrumbs.
- In wok or deep fryer/cast iron pan, preheat oil to 375°F.
- Fry fish until golden brown (about 30 to 45 seconds).
- Slice into 8 to 10 ¼-inch-thick pieces.
For the Thai Yellow Curry Sauce
- In a saucepan over medium heat, combine all of the ingredients above; bring to a boil.
- Simmer on low heat for 10 minutes or until the sauce thickens to the consistency of mustard.
For the Mango-Tomato Curry Sauce
- In a small bowl, combine all of the above ingredients.
Presentation
- Plate ahi tuna katsu slices on one side of plate.
- Spoon some of Mango-Tomato Salsa next to tuna slices.
- Ladle/pour some Thai Yellow Curry Sauce on the other side of plate.
- Drizzle wasabi sauce around the outside of plate (for both taste/use as well as enhanced presentation).