INGREDIENTS

INSTRUCTIONS

Slice ahi to 1/4 inch thick rectangle 4 to 6 inches on either side. Roll
two slices each of the carrot and cucumber inside the tuna. Roll the tuna
inside a sheet of the seaweed paper and seal sheet with a dab of water.
Prepare the deep fryer by heating the oil to 350 to
370    F.
Prepare the tempura batter by mixing the flour, egg yolk and club soda. The
amount of flour and soda should be modified to give the tempura the right
consistency.  The batter should be thick enough to coat, but runny enough
to spread easily.
When oil is ready, coat the roll in batter and deep fry for no more than
three minutes when the batter becomes a light golden color. Left over
carrots and cucumber or other vegitables (mushrooms come out great) can be
tempura fried as well.  Remove from oil and drain on a paper towel.
Trim off ends to make a flat surface for presentation.  Slice in half
diagonally, then slice each half into two pieces, one flat on both sides
and one with one diagonal and one flat side.  The ahi should be only
slightly cooked on the outter edge, but should remain mostly raw
throughout.  Stand roll on edge on plate and sprinkle with sesame seeds.
Can be served with ponzu, soy or soy-wasabi sauce.
Posted to MM-Recipes Digest V5 #021 by Steve Danek <sdanek@cmotor.com> on
Jan 20, 1998

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