Finely slice spring onions, garlic, chilli and cucumber then combine in a large bowl and squeeze together with your hands, be quite rough, you want them to break down a little. Then pour over the yoghurt and stir through the pear.
Combine cornflour and flour in a large bowl, beat the eggs together with wasabi and soda water then swiftly whisk it all into the flour.
Slice your tuna into 2cm strips and simply dip into the tempura batter and deep fry at 180C for about one minute or until crispy and serve immediately.
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