• 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.


For more information and recipes from this series, click on the following link

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