Deep-fried tuna sticks with wasabi mayonnaise sauce

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 9

Nutritional value per serving:

Calories 443, total fat 31 G., saturated fats 5 G., proteins 11 G., carbohydrates 30 G., fiber 0 G., cholesterol 20 mg, sodium 365 mg, sugar 2 G.

Tuna in crispy tempura batter served with a tangy wasabi mayonnaise sauce is the perfect Japanese-style appetizer for your next house party. You can simply fry the tuna by dipping it in the batter, but for a more appealing presentation and easier handling, thread each tuna stick onto a wooden skewer.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Sauce

0.5 cup mayonnaise
1 tbsp. honey
1 tbsp soy sauce
Zest of 1 lemon + 1 tbsp. l. lemon juice
0.5 tsp wasabi

Tuna

1 package (280 g) of extra-crispy tempura mix
1.5 cups chilled seltzer water, or as needed
1 tbsp soy sauce
2 tuna steaks, 2.5 cm thick.
Premium flour, for dusting
Peanut oil, for frying
Topping of poppy seeds, sesame seeds and dried onions
Special equipment: wooden skewers 20 cm long.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: tuna, soy sauce, honey, wasabi

Cooking the dish according to the recipe:

Sauce:

In a medium bowl, combine the mayonnaise, honey, soy sauce, lemon zest and juice, and wasabi. Taste. The sauce should be salty, sweet, and slightly spicy. Adjust the salt if needed. Refrigerate.
Tuna:

In a large bowl, combine the tempura mixture, cold seltzer water, and soy sauce. The batter should be the consistency of pancake batter; you may not need all the seltzer water. Refrigerate.

Slice the fish across the grain into 2-2.5 cm thick sticks. Each steak should make 4-5 sticks. If using skewers (optional), thread one fish stick lengthwise onto each.
Sprinkle each tuna stick on all sides with salt and black pepper, then sprinkle with a little flour. Transfer to a parchment-lined baking sheet and freeze for 30 minutes.
Meanwhile, add enough oil to a pan to completely submerge the sticks and heat to 190°C.
When ready to fry, remove the batter from the refrigerator and the floured tuna from the freezer. Check to make sure the flour is dry on all sides, not soaked; re-flour if necessary, then dip the tuna in the batter and fry until golden brown, about 2.5 minutes.
Remove the tuna from the fryer and immediately sprinkle with the poppy-sesame mixture or a pinch of salt. Serve with the dipping sauce.