Tempura tuna nori roll

Yield: 1 Servings

Measure Ingredient
1 pounds Tuna filet
4 \N Pieces sushi seaweed
\N \N Salt and pepper to taste
1 cup All-purpose flour
2 teaspoons Sesame seeds
½ cup Cornstarch
1½ cup Cold water
1 pinch Baking powder
\N \N Salt and pepper to taste



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@... (Angela Norton) on Apr 10, 1998

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