Asian Glazed Tuna With Vegetable Tempura


Aldo Zilli


     160g fresh tuna steak
     85g carrot
     30g onion
     1/2 red pepper
     ½ potato
     50g courgette
     1tbsp sesame seeds
     100ml sparkling water
     1 tbsp chilli
     75ml coconut milk


For the sweet chilli sauce:

     1 chilli
     1tbsp sugar
     1tbsp honey
     30ml white wine vinegar


Method

     In a small bowl mix together the coconut milk and soy sauce and the fresh tuna steak so that it is covered and then dip in the sesame seeds so that the tuna is coated.
     Place the coated tuna steak on a hot griddle and sear for 2- 3 minutes so it is still pink inside.
     Mix together the self raising flour with the corn flour and slowly and mix in the sparkling water.
     Thinly slice the carrot, onion, red pepper and potato and mix together in a bowl. Pick up a handful of the mixed vegetables and squeeze the water out. With the other hand pick up some flour and lightly dust the vegetable parcel to aid the batter sticking. Dip the parcel in the batter mix and very carefully place it in heavy based pan of hot oil to fry for 3-5 minutes until the batter is crispy.
     To make the sweet chilli sauce, mix the chilli, sugar, honey and white wine vinegar in a small pan and reduce for a few minutes.
     Serve the tuna and vegetable tempura with the sweet chilli sauce.



Dorie
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