RICE CRACKER CRUSTED TUNA WITH SPICY CITRUS SAUCE
Provided by John T. Edge
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the spicy citrus sauce: Place bonito flakes in a small bowl and cover with 3 tablespoons hot water. Allow to sit for 10 minutes, then strain through a fine-meshed sieve, squeezing out as much liquid as possible.
- Transfer liquid to a blender. Add egg yolk, lime juice, orange juice, sriracha and salt. Pulse to mix. With blender running at medium-high speed, slowly drizzle in the oil until mixture is thickened. Transfer to a covered container and refrigerate until ready to serve.
- For the tuna: Pour oil to a depth of three inches in a heavy, deep saucepan and heat to 400 degrees on a deep-fat thermometer. Meanwhile, combine egg whites and cornstarch in a shallow bowl, and whisk until smooth. Coat tuna pieces in mixture, then dredge in rice-cracker crumbs, making sure surface is covered.
- Carefully transfer tuna to hot oil, turning once, until deep golden brown, about 15 seconds a side; tuna should remain rare in center. Remove carefully and drain on paper towels. Cut tuna crosswise into 1-inch pieces, and arrange decoratively on serving plates. Stir scallions into citrus sauce, and spoon onto plates. Serve immediately.
Nutrition Facts : @context http, Calories 532, UnsaturatedFat 38 grams, Carbohydrate 12 grams, Fat 42 grams, Fiber 1 gram, Protein 25 grams, SaturatedFat 4 grams, Sodium 455 milligrams, Sugar 1 gram, TransFat 0 grams
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