Fried Skipjack Tuna with Tartar Sauce

Name: Fried Skipjack Tuna with Tartar Sauce
Yield: 2 servings
Cuisine: American
Ingredients: 200 grams Skipjack tuna (sashimi grade); 1 Cake flour; 1 Egg; 1 Panko; 1 Hard-boiled egg; 1/4 Onion; 1/4 Cucumber; 1 and 1/2 tablespoons Mayonnaise; 1 tbsp Plain yoghurt; 1/2 tsp Lemon juice; 1 Coarsely ground black pepper; 1 Parsley, basil

cookpad.japan @cookpad_jp

Since I always eat slapjack tuna seared, I wanted to try a different way of preparing it.

If deep-fried at a high temperature, the batter will turn golden brown and the tuna will be rare. For those who prefer their tuna well done, allow time for the residual heat to cook the insides. Or, reduce the temperature of the oil a bit to cook through to the tuna with a longer frying time. I've added yoghurt to the tartar sauce instead of pickles to reduce the sweetness. Also, there is no problem in omitting the lemon juice. Recipe by nin

Since I always eat slapjack tuna seared, I wanted to try a different way of preparing it.

cookpad.japan @cookpad_jp

Since I always eat slapjack tuna seared, I wanted to try a different way of preparing it.

Saved

Ingredients

2 servings

200 gramsSkipjack tuna (sashimi grade)
1Cake flour
1Egg
1Panko
For the tartar sauce:
1Hard-boiled egg
1/4Onion
1/4Cucumber
1and 1/2 tablespoons Mayonnaise
1 tbspPlain yoghurt
1/2 tspLemon juice
1Coarsely ground black pepper
1Parsley, basil

Saved

Steps

1

Prepare the tartar sauce: Finely mince the onion, and soak in water for about 10 minutes. Separate the egg white from the yolk of the hard boiled egg, finely mince the egg white, and mash the yolk.
2

Combine thoroughly drained onion, egg white, egg yolk, minced cucumber, mayonnaise, yoghurt, and lemon juice. Sprinkle black pepper, parsley, and basil to taste.
3

Prepare the deep fried skipjack tuna: Cut slab of tuna into 100 g per person, coat in flour, dust off excess flour, dredge in whisked egg, and panko.
4

Deep fry tuna in oil heated to 360-375°F/180-190℃ until golden brown.
5

Slice into bite-sized pieces, arrange on plate, and coat in tartar sauce.