TUNA PARFAIT ON JAPANESE SWEET POTATO TEMPURA AND TEMPURA GREEN ONIONS WITH SAKE SOY GLAZE


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Serves 6 to 8 | Prep Time | Cook Time

Why I Love This Recipe

A pillow of sweet potato in between the crunch of a wonderful tempura. This alone would be enough. When you top this with a tuna parfait, you have gone over the top!

Make sure to always freeze raw fish for 30 minutes to an hour before slicing. This will sure to kill any foreign bacteria in the fish.

Try to use Japanese sweet potato if you can. It is white inside and the texture is perfect for the tempura I like to cook the potatoes ahead and refrigerate, then just peel and slice and dip into the batter and fry until golden. What a delicious treat.


Ingredients You'll Need

Tuna Parfait:
1/3 pound fresh Ahi tuna (Sushi quality), minced
¼ teaspoon sea salt
½ teaspoon agave
½ teaspoon ginger, grated
1 shallot, peeled and minced
1½ tablespoons cilantro, minced
½ tablespoon lime juice
1 teaspoon jalapeno chili, minced
½ teaspoon sesame oil
¼ teaspoon mushroom soy sauce
1 tablespoon Homemade Mayonnaise – see recipe in Sauces and Dressings
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1 small white Japanese sweet potato, baked
1 green onion, cut in half and then cut horizontally
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Tempura Batter:
Dash cayenne pepper
1 cup cold club soda
¼ cup all-purpose flour
½ cup rice flour
1½ cups canola oil
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Sake Soy Glaze Marinade - see recipe in Marinades


Directions

Sake Soy Glaze Marinade - see recipe in Marinades


Prepare Homemade Mayonnaise for the Tuna Parfait and set aside.


For the Tuna Parfait, in a small bowl, combine all ingredients, except the mayonnaise. Add Homemade Mayonnaise; set aside.


Prepare Sake Soy Glaze and refrigerate until ready to use.


Heat 1½ cups canola oil in a small frying pan to 375 degrees.


Remove peel from sweet potato and cut into rectangles 3 inches x ½ inch, or any size you like.


For the Tempura Batter, mix rice flour with cayenne pepper. Whisk in cold club soda.


Dip potatoes into flour, then Tempura Batter.


Fry until golden.


Repeat the same process with the green onion.


Season with sea salt and drain on paper towels.


Place potato on small plate. Top Tuna Parfait on each potato.


Garnish with green onions.


Prepare Sake Soy Glaze and set aside.


When ready to serve, dot the glaze on plates for garnish. Enjoy!


Questions, Comments & Reviews



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