Country fried tuna

Country fried tuna For the tartar sauce:

Combine all the ingredients in a small serving bowl and set aside.

For the guacamole:

Add all the ingredients to a small serving bowl and mash together until smooth. Set aside.

For the tempura batter:

Whisk all ingredients together in a large bowl, but do not over mix. Keep well chilled in the refrigerator or over an ice bath until ready to use.

For the tuna:

1) In a deep-fryer or stockpot, heat the oil to 180 to 190C. Cut the tuna into 2 portions.

Dip each piece into the tempura batter, coating all of the sides. Lower into the deep-fryer and cook until the batter is crisp, but not overly browned, approximately 1 minute. Remove from the fryer to a cutting board and cut into 1/2- to 1-cm slices.

Transfer the tuna to a serving platter and serve with the tartar sauce and the guacamole.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.