Ginger Tuna With a Wasabi Drizzle and Kumara Ginger Fritters
photo by The Flying Chef
- Ready In:
- 1hr
- Ingredients:
- 24
- Serves:
-
4
ingredients
- 4 tuna steaks
- 80 ml olive oil
- 3 teaspoons gingerroot, grated
- 2 red chilies, seeded, chopped finely
- 2 tablespoons lemongrass, chopped finely
-
Wasabi Drizzle
- 1 cup dry white wine
- 3 tablespoons brown sugar
- 80 ml cider vinegar
- 1 tablespoon wasabi, I used powder (I say 1 as I did 11/2 and it was a bit too much for my hubby, I thought it was great so just adjust )
- 180 g sour cream
-
Kumara Ginger Fritters
- 1 tablespoon olive oil
- 1 onion, chopped finely
- 1 medium zucchini, coarsely grated
- 2 teaspoons ginger, grated
- 2 teaspoons sweet chili sauce
- 2 medium sized kumara, coarsely grated (approx 400g)
- 1 tablespoon coriander, finely chopped
- 2 eggs, lightly beaten
- 3 tablespoons flour
- 2 tablespoons sesame seeds
- oil (for deep frying)
-
Chili coriander yogurt
- 180 g plain yogurt
- 1 1⁄2 tablespoons coriander, finely chopped
- 3 teaspoons sweet chili sauce
directions
- In a large bowl combine oil, ginger, chilie and lemongrass, add tuna. Cover and refrigerate at least 30 Min's or until required.
- Drain tuna over a small bowl, reserve marinade.
- Either BBQ tuna or as it is winter where I am, I placed tuna on a wire rack in an oven proof dish and cooked under the grill about 4 inches from the heat, for about 3-4 minutes a side.
- Wasabi Drizzle.
- Combine wine, sugar and vinegar in a pan, heat until liquid just comes to the boil, turn down and simmer, uncovered, until reduced by half, cool slightly, stir in wasabi and sour cream.
- Kumara Ginger Fritters.
- Heat oil in a pan, add onion, zucchini and ginger, cook until onion softens, stir in chili sauce.
- Combine onion mixture, kumara, coriander, egg, flour and seeds in a large bowl.
- Heat oil for frying, add mixture in 1 tablespoon lots to oil, cook until browned on both sides and cooked through, drain on absorbent paper.
- Chili Coriander Yogurt.
- Combine all the ingredients in a bowl, mix well.
- To Serve: Place tuna on a plate and drizzle with wasabi sauce, arrange some salad greens on the plate top with fritters and dollop yogurt on the top of each fritter. I served 3 fritters per person but serve as many as you like.
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RECIPE SUBMITTED BY
<p>I am a pilot based in Switzerland who loves to cook and experiment with all kinds of foods from around the world. <br /> <br />I love throwing parties and intimate dinner parties especially seeing how much people enjoy themselves. <br /> <br />I love the ooutdoors and sports and to travel, although I haven't crossed off every place I want to visit in the world. <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> <br /> <br /><img src=http://i26.photobucket.com/albums/c105/jewelies/MEMBEROFTHEWEEK-1.jpg alt= /> <br /> <br /><img src=http://i497.photobucket.com/albums/rr336/jess4freedom/Zaar%20banners/ANZ-MakeMyRecipe.jpg alt= /> <br /> <br /><img src=http://i26.photobucket.com/albums/c105/jewelies/pictSF7ey-1.jpg alt= /> <br /> <br /><img src=http://i26.photobucket.com/albums/c105/jewelies/pick0GuXD-1.jpg alt= /> <br /> <br /><img src=http://i112.photobucket.com/albums/n191/bb_babe626/AUST5.jpg alt= /></p>
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