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Tempura Tuna with Pear Salsa


  • Salsa


  • 1.

    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.

  • 2.

    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.

  • 3.

    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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Andrew Graham

Sparkling Whites, Pinot Gris and Dessert Wines are the best wines to pair with Tempura Tuna with Pear Salsa.


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