One of Masraff’s most popular specials…Ahi Tuna Tempura. Watch the video and you’ll see Chef Dominic Juarez share his secret to the light tempura batter. Shhhhh…we won’t tell.
Combine both ingredients in small bowl and reserve at room temperature.
Combine in small bowl and reserve to the side.
•Place all ingredients in bowl and whisk thoroughly.
•Place in refrigerator until needed
•Preheat oil at 400 degrees
•Slice tuna into 4oz log pieces.
•Rub wasabi paste onto nori sheet, make sure to cover entire sheet
•Place tuna logs on front side of nori then season with salt.
•Roll tuna in forward motion until nori has wrap tuna completely.
•Dust tuna with seasoned flour then dip in tempurs batter.
•Place tuna in fryer gently using a back and forward motion then drop.
•Fry for 30 seconds and remove
•Slice into 6 each Noisettes then arrange on plate.
•Drizzle with sweet soy then garnish with micro greens and black sesame seeds.
•Enjoy your dish.
This pairs beautifully with an Pinot Noir…The Crossings from New Zealand would make a nice match.
- 8 oz Ahi Tuna –fresh
- 1 tsp Kosher salt
- 1 Tbls Wasabi paste
- 1 each Nori sheet- dry seaweed paper
- ½ cup Seasoned flour
- 2 cup Tempura batter
- 2 oz Sweet soy
- As needed black sesame seeds
- As needed micro greens
- 2 Tbls wasabi powder
- 1 ½ Tbls Water-tepid
- ½ cup all purpose flour
- ½ tsp salt
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp white pepper
- 1 ¾ cup all purpose flour
- 1 tsp baking powder
- 2 tsp kosher salt
- ¾ cup water-tepid