1 kg of canned tuna
1 1/3 cup all-purpose flour (160 g)
2 tablespoons olive oil
3/4 cup water (180 ml)
1 tablespoon salt
2 cups vegetable oil (480 ml - for frying)
For the sauce
1/2 cup vinegar (120 ml)
1 tablespoon soy sauce (shoyu)
3 tablespoons grated ginger
2 bunches of green scallions, chopped
1 tablespoon cornstarch
1/4 cup water (60 ml)
2 tablespoons chopped fresh parsley (for garnishing)
1 kg of canned tuna
1 1/3 cup all-purpose flour (160 g)
2 tablespoons olive oil
3/4 cup water (180 ml)
1 tablespoon salt
2 cups vegetable oil (480 ml - for frying)
For the sauce
1/2 cup vinegar (120 ml)
1 tablespoon soy sauce (shoyu)
3 tablespoons grated ginger
2 bunches of green scallions, chopped
1 tablespoon cornstarch
1/4 cup water (60 ml)
2 tablespoons chopped fresh parsley (for garnishing)
Cut the tuna into cubes approximately 4 cm on each side
Set aside
In a medium bowl, mix the remaining ingredients to obtain a smooth paste
Coat the tuna with the paste
Heat the oil in a large frying pan over high heat
Fry the tuna at your own pace until golden brown (approximately 5 minutes)
Remove with a slotted spoon and let drain on paper towels
Prepare the sauce: in a medium saucepan, combine the vinegar, soy sauce, and grated ginger over low heat
Add the scallions and cook until tender (approximately 5 minutes)
Stir in the cornstarch dissolved in water to obtain a slightly thickened sauce
Reduce heat and cook for approximately 5 minutes, stirring constantly
Serve the tuna on a platter, garnish with parsley, drizzle with the sauce, and serve
634 calories per serving
