Rice Cracker Crusted Tuna With Spicy Citrus Sauce
Published May 19, 2009
Evan Sung for The New York Times
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
FOR THE SPICY CITRUS SAUCE
2 tablespoons bonito flakes
1 large egg yolk
2 tablespoons fresh lime juice
1 tablespoon fresh orange juice
2 teaspoons sriracha hot sauce
¾ teaspoon salt
½ cup plus 3 tablespoons grapeseed or other unflavored oil
FOR THE TUNA
Vegetable oil, for deep-frying
3 large egg whites
2 tablespoon cornstarch
1 12-ounce piece sushi-grade tuna, cut into four 4-by-1 ½-inch pieces
8 4-inch round rice crackers, ground to small crumbs
2 scallions, white part only, thinly sliced
Nutritional analysis per serving (4 servings)
12 grams carbs; 79 milligrams cholesterol; 466 calories; 22 grams monosaturated fat; 9 grams polyunsaturated fat; 3 grams saturated fat; 35 grams fat; 1 gram fiber; 421 milligrams sodium; 25 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
FOR THE SPICY CITRUS SAUCE
- Step 1
For the spicy citrus sauce: Place bonito flakes in a small bowl and cover with 3 tablespoons hot water. Allow to sit for 10 minutes, then strain through a fine-meshed sieve, squeezing out as much liquid as possible.
- Step 2
Transfer liquid to a blender. Add egg yolk, lime juice, orange juice, sriracha and salt. Pulse to mix. With blender running at medium-high speed, slowly drizzle in the oil until mixture is thickened. Transfer to a covered container and refrigerate until ready to serve.
- Step 3
For the tuna: Pour oil to a depth of three inches in a heavy, deep saucepan and heat to 400 degrees on a deep-fat thermometer. Meanwhile, combine egg whites and cornstarch in a shallow bowl, and whisk until smooth. Coat tuna pieces in mixture, then dredge in rice-cracker crumbs, making sure surface is covered.
- Step 4
Carefully transfer tuna to hot oil, turning once, until deep golden brown, about 15 seconds a side; tuna should remain rare in center. Remove carefully and drain on paper towels. Cut tuna crosswise into 1-inch pieces, and arrange decoratively on serving plates. Stir scallions into citrus sauce, and spoon onto plates. Serve immediately.
Private Notes
Comments
My boyfriend and I made this last night. It was great! My advice would be to refrigerate the rice cracker-coated tuna for at least 10 minutes before pan-frying; the coating stayed in place well that way. We served this over sushi rice, with sliced oranges and nectarines. Will make again!
A delicious way to eat fresh tuna. Will try this again with a few modification. I quick fried a couple pieces of the tuna with the ground rice crackers. I didn't like the taste of the crackers that much so I used some Panko bread crumbs and preferred that to the rice crackers. 15 seconds was too long for my oil. To keep the center nice and pink I went 10 seconds. Still with a nice crust. I didn't have any Bonito flakes but the sauce was still tasty. Adding wasabi a bonus.
I used panko bread crumbs instead of rice crackers, and fish sauce instead of bonito flakes. Drizzle plate with citrus sauce, then a layer of rice vermicelli noodles, then the tuna, and another drizzle of the sauce. Perfection.
I used panko bread crumbs instead of rice crackers, and fish sauce instead of bonito flakes. Drizzle plate with citrus sauce, then a layer of rice vermicelli noodles, then the tuna, and another drizzle of the sauce. Perfection.
I used panko bread crumbs instead of rice crackers and fish sauce instead of bonito flakes. Serve over rice vermicelli noodles. Drizzle the citrus sauce decoratively on the plate, then noodles, then tuna, and top with another drizzling of the sauce. Perfection.
Elegant - serve w/asparagus, rice