Rice Cracker-Crusted Tuna with Spicy Citrus Sauce
Ingredients
- 2 tablespoons bonito flakes
- 1 large egg yolk
- 2 tablespoons fresh lime juice
- 1 tablespoon fresh orange juice
- 2 teaspoons Sriracha Hot Chili Hot Sauce
- ¾ teaspoon salt
- ½ cup Extravagonzo Roasted Garlic Culinary Oil, plus more for frying
- 3 egg whites
- 2 tablespoons cornstarch
- One 12-ounce piece tuna, cut into four 4 x 1 ½-inch pieces
- Seven 4-inch rice crackers, ground to small crumbs
- 2 scallions, white parts only, thinly sliced
Procedures
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Place bonito flakes in medium-sized bowl and cover with three tablespoons of hot water. Set aside for ten minutes. Strain through a sieve, pressing excess moisture out of the bonito flakes. Discard flakes, and transfer liquid to a blender.
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Add egg yolk, lime juice, orange juice, Sriracha Hot Chili Hot Sauce, and salt to blender. Process until smooth. With motor running, slowly drizzle in ½ cup Extravagonzo Roasted Garlic Culinary Oil. Pour into bowl, add scallions, and set aside.
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Pour enough Extravagonzo Roasted Garlic Culinary Oil to come three inches up the side of a medium-sized saucepan. Turn the heat to medium-high and bring to 400°F.
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Whisk together egg whites and cornstarch in a bowl. Sprinkle ground rice crackers on small plate. Dip each tuna piece in cornstarch mixture, and then dredge in rice crackers.
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Carefully cook each piece of tuna in oil for 30 seconds, about two at a time. Drain on paper towels. Slice tuna crosswise into 1-inch pieces. Serve tuna with sauce.
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