Ingredients
- 8 oz yellowfin tuna, timmed, sushi grade
- 2 tbsp mayonnaise
- 2 tsp chili paste
- 1 tsp fresh lemon juice
- 2 each small red radishes
- 1/2 cup daikon radish sprouts
- 1/2 tsp rice wine vinegar
- 1 tsp peanut oil
- 3/4 cup water
- 1/4 cup rice flour
- 4 cups deep frying shortening
- 4 sheet nori
- Salt and pepper to taste
Preparation
Dice the tuna into 1/4″ cubes using a sharp knife. Refrigerate
Heat the deep frying shortening to 350 F. Mix the water and rice flour well and season lightly with salt and pepper
Cut each nori sheets into four triangular strips and dip into the rice flour batter
Shake off excess batter and deep fry until crispy. Remove to an absorbent towel and cool.
Slice the radish into very, very thin slices about 1/16″ and lay them flat on the cutting board. Cut the slices into very thin julienne strips
Cut the top 1″ off of the kiware and toss with the julienned radish, peanut oil, rice wine vinegar and salt and pepper.
Combine the diced tuna with the mayonnaise, chili paste, lemon juice and salt and pepper and mix well
Top each fried nori chip with about 1 tablespoon of the spicy tuna mixture and top with a sprinkle of the diakon and radish salad.
