Tuna Tempura Recipe

Tuna Tempura Recipe Instructions

Ingredients

• 36 spinach leaves, large
• 1 tsp. Salt
• 1 lb. Fresh tuna
• 2 tsp. Wasabi paste
• 2 cups ice cold water
• 2 cups cake flour
• 2 egg yolks
• 4 cups fryer oil
• 1/2 cup mirin
• 1 cup soy sauce
• Salt and pepper for seasoning

Directions

1. Bring a large pot of salted water to a boil and prepare a large bowl with ice water and reserve.
2. Drop the spinach leaves, one a time, in the boiling water, removing immediately and letting them cool on the ice. After all the leaves are done, stretch them out over a cutting board and cut off the stems.
3. Cut the tuna into 6 equal pieces and brush with a small amount of wasabi (depending on the spiciness level you want).
4. Arrange 6 spinach leaves on top of each other overlapping each other, forming a rectangle as shown in the picture, then place a piece of tuna on top, at the very edge. Fold the leaves in at the end and roll up with the filling. Repeat with all the others and reserve.
5. For the tempura batter, mix the yolks with ice water in a bowl, mixing gently with wooden chopsticks. Add the flour and mix, combining the ingredients until a lumpy batter forms (about 30 seconds). Pour some extra flour in a plate for dredging.
6. Heat the frying oil in a large wok. Make sure it’s very hot (about 360F).  
7. Dredge the rolls in flour, then dip in the tempura batter, fully coating, and without shaking off excess batter, quickly transfer to the oil. Fry for about 3 minutes until golden, then remove carefully with a mesh skimmer, laying them gently over paper towels to absorb the oil. Season with salt and pepper, slice diagonally and serve with a mirin and soy sauce dipping sauce.