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Tempura Tuna with Pear Salsa


  • 500g fillet of nice fresh tuna

  • 100g cornflour

  • 100g plain flour

  • 1 tsp wasabi paste

  • 2 eggs

  • 2 cups of ice cold soda water

  • Salsa

  • 1 pear grated

  • 4 spring onions

  • 150-200ml natural yoghurt

  • 1 long green chilli

  • 1 clove garlic

  • 1 small lebanese cucumber


  • 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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