Wok Fried Tempura Ahi With Shoyu Mustard−Butter

Sauce

Cup Peeled; seeded, diced tomatoes

/4 Cup Chopped green onions

/2 Cup Minced Maui Onions

Tablespoon Peeled; minced fresh ginger

Tablespoon Mirin

Tablespoon Rice wine vinegar

Tablespoon Black sesame seeds

−1/2 Teaspoon Crushed black pepper

Teaspoon Hawaiian salt

Teaspoon Fish sauce

Tablespoon Dry mustard

−1/2 Tablespoon Warm water

Teaspoon Soy sauce

/4 Cup Dry white wine

Tablespoon White wine vinegar

Tablespoon Minced shallots

Tablespoon Whipping cream

Salt; to taste

Freshly−ground black pepper; to taste

Cup Flour

/8 Cup Ice water

Large Egg

Sashimi−grade ahi steaks (approximately 3 1/2 x 2 1/2 ; 3 Ounce and

/2 thick each)

Tablespoon Wasabi paste

Nori sheets (8 1/4 x 7 1/2 ); cut in half

Oil; for frying

Soy sauce; for dipping

Flour; for dredging

Stick Chilled butter; cut into pieces

Tablespoon Chopped parsley; for garnish

/2 Fat; 0 Other Carbohydrates

In a mixing bowl, combine the first 10 ingredients together. Mix well. In a

small bowl, whisk the mustard with 1 1/2 tablespoons warm water until a

paste forms. Gradually whisk in the soy sauce. Set aside. In a saucepan,

boil the wine, vinegar, and shallot until almost no liquid remains in the

pan, about 2 minutes. Add the cream and boil until slightly thickened, about

minute. Season with salt and pepper. Set the sauce aside. In a mixing

bowl, whisk the flour, water and egg together. Season with salt and pepper.

Set aside. Season the ahi with salt. Spread the wasabi evenly over 4 nori

half−sheets. Place 1 piece of the ahi one end of each nori sheet. Fold the

nori over the ahi to cover (the ends will be exposed). In a medium saucepan,

heat the oil. Dip 1 ahi roll in the soy sauce and then in the flour; shaking

off any excess flour. Dip the rolls in the tempura batter and fry in the oil

until the outside is crispy and the tuna is rare inside, about 40 seconds.

Wok Fried Tempura Ahi With Shoyu Mustard−Butter Sauce

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