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Chefs Anne and David Gingrass Makes 16 chips Ingredients 8 oz. Yellowfin tuna, timmed, sushi grade 2 Tbl. Mayonnaise 2 tsp. Chili paste (sambal) 1 tsp. Fresh lemon juice to taste Salt and pepper 2 each Small red radishes 1/2 cup Kiware (diakon radish sprouts) 1/2 tsp. Rice wine vinegar 1 tsp. Peanut oil 4 sheets Nori 3/4 cup Water 1/4 cup Rice flour 4 cups Deep frying shortening (peanut oil works well) Method 1. Dice the tuna into 1/4" cubes (or slightly smaller) using a sharp knife. Refrigerate. 2. Heat the deep frying shortening to 350 F. Mix the water and rice flour well and season lightly with salt and pepper. Cut each nori sheets into four triangular strips and dip into the rice flour batter. Shake off excess batter and deep fry until crispy. Remove to an absorbent towel and cool. 3. Slice the radish into very, very thin slices (1/16") and lay them flat on the cutting board. Cut the slices into very thin julienne strips. Cut the top 1" off of the kiware and toss with the julienned radish, peanut oil, rice wine vinegar and salt and pepper. 4. Combine the diced tuna with the mayonnaise, chili paste, lemon juice and salt and pepper and mix well. 5. Top each fried nori chip with about 1 tablespoon of the spicy tuna mixture and top with a sprinkle of the diakon and radish salad. |
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