Tempura Ahi Tuna

Ingredients Weight Measure
All-purpose flour 8 oz.
Cornstarch 1/2 cup
Baking powder 1/2 Tbsp.
Paprika, powder 2 tsp.
Salt 1 Tbsp.
Egg, white 1 ea.
Ice water 2 cups
TABASCO® brand Original Red Sauce 1/4 cup
Tomato paste 1/4 cup
Ahi tuna, 6-oz. portions 12 ea.
Flour (reserved for dredging) 1/2 cup


Ingredients Weight Measure
Rice wine vinegar 2 Tbsp.
Parsley, coarsely chopped 1/4 cup
Mayonnaise 2 cups
Salt 1 tsp.

Jicama-Orange Slaw

Ingredients Weight Measure
Jicama, cut into thin strips 3 cups
Red onion, thin sliced 1 cup
Jalapeño pepper, seeded and sliced 1 ea.
Orange, peeled, diced 2 ea.
Cilantro, chopped 1/4 cup
Salt 1 tsp.


  1. To prepare Tempura Ahi Tuna, sift all the dry ingredients into a medium-size stainless steel mixing bowl.
  2. Combine the wet ingredients: egg, ice water, TABASCO® Sauce, and tomato paste into a mixing bowl. Whisk to combine.
  3. Slowly whisk the wet ingredients into the dry ingredients to form the tempura batter.
  4. Lightly dredge the ahi tuna in the 1/2 cup flour.
  5. Dip the floured tuna into the tempura batter and carefully deep-fry at 350°F for 30 seconds or until golden brown.
  6. To prepare Mayonnaise, place all ingredients into a small blender and mix well. Reserve for plating.
  7. To prepare Jicama-Orange Slaw, combine the vegetables and gently toss until well mixed.
  8. For each serving, drizzle plate with mayonnaise, mound 1 oz. of slaw to the side of center, slice tuna diagonally and plate in center. Garnish with your choice of greens and citrus.

Yield: 12 servings