1 kg of tuna fillet
1 1/3 cup all-purpose flour (160 g)
2 tablespoons olive oil
3/4 cup water (180 ml)
1 teaspoon salt
2 cups oil (480 ml - for frying)
For the sauce
1/2 cup vinegar (120 ml)
1 tablespoon soy sauce (shoyu)
3 tablespoons grated ginger
2 cloves green onions, finely chopped
1 tablespoon cornstarch
1/4 cup water (60 ml)
2 tablespoons chopped parsley (to sprinkle)
1 kg of tuna fillet
1 1/3 cup all-purpose flour (160 g)
2 tablespoons olive oil
3/4 cup water (180 ml)
1 teaspoon salt
2 cups oil (480 ml - for frying)
For the sauce
1/2 cup vinegar (120 ml)
1 tablespoon soy sauce (shoyu)
3 tablespoons grated ginger
2 cloves green onions, finely chopped
1 tablespoon cornstarch
1/4 cup water (60 ml)
2 tablespoons chopped parsley (to sprinkle)
Cut the tuna into cubes about 4 cm on each side
Set aside
In a medium bowl, mix the remaining ingredients to obtain a smooth paste
Wrap the tuna in the paste
Heat a large skillet over high heat
Fry the tuna at a douring rate (about 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 green onions and cook until they are soft (about 5 minutes)
Add the cornstarch dissolved in water and stir well to obtain a slightly thickened sauce
Reduce heat and cook for about 5 minutes, stirring constantly
Serve the tuna on a platter, sprinkle with parsley, drizzle with the sauce, and serve
634 calories per serving
