More Great Recipes: Main Dish

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


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Member since 2014

Serves 6 to 8 | Prep Time | Cook Time

Ingredients

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
1½ cups canola oil
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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!


Pairs Well With


Notes

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