| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Tuna filet |
| 4 |
|
Pieces sushi seaweed |
|
|
Salt and pepper to taste |
| 1 |
c |
All-purpose flour |
| 2 |
ts |
Sesame seeds |
| 1/2 |
c |
Cornstarch |
| 1 1/2 |
c |
Cold water |
| 1 |
pn |
Baking powder |
|
|
Salt and pepper to taste |
INSTRUCTIONS
TUNA NORI ROLL
TEMPURA BATTER
For Gourmet Friday--from Willie Thomas/The Bound'ry
Tuna Roll Directions: Cut tuna into 4 oz. strips and season. Place tuna on
nori (sushi seaweed) and roll tightly. Moisten edge of nori with water to
seal.
Tempura Batter: Directions: Place dry ingredients in mixing bowl; slowly
whisk in cold water. Continue to whisk until smooth. Season with salt and
pepper.
In a heavy pan, heat 3 inches of peanut oil to 350°. Dip Tuna Roll into
tempura and place gently in hot oil; let fry to golden brown, roughly 30
seconds. To serve, cut tuna into 10 slices, place on plate. Serve with soy
sauce, wasabi, and pickled ginger.
Posted to TNT Recipes Digest by aenwes@juno.com (Angela Norton) on Apr 10,
1998
A Message from our Provider:
“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”