Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, fried skipjack tuna with tartar sauce. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Chilean Sea Bass (Sauces: Wasabi tartar or creamy ponzu). Dice sized tuna and salmon mixed with cucumber, avocado, and seaweed salad dressed with spicy citrus vinaigrette and masago. This is a classic tuna tartare in a light and flavorful sesame ginger sauce that is as delicious as it is beautiful!
Fried Skipjack Tuna with Tartar Sauce is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Fried Skipjack Tuna with Tartar Sauce is something which I have loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can cook fried skipjack tuna with tartar sauce using 13 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Fried Skipjack Tuna with Tartar Sauce:
- Get 200 grams Skipjack tuna (sashimi grade)
- Get 1 Cake flour
- Make ready 1 Egg
- Take 1 Panko
- Take For the tartar sauce:
- Prepare 1 Hard-boiled egg
- Prepare 1/4 Onion
- Take 1/4 Cucumber
- Take 1 and 1/2 tablespoons Mayonnaise
- Prepare 1 tbsp Plain yoghurt
- Take 1/2 tsp Lemon juice
- Prepare 1 Coarsely ground black pepper
- Take 1 Parsley, basil
I omitted the onion and substituted onion powder to save time. I also took the tip of using dill pickle juice instead of lemon. The tartar sauce is my favorite part! I love a tangy crunchy bite with my tuna.
Steps to make Fried Skipjack Tuna with Tartar Sauce:
- Prepare the tartar sauce: Finely mince the onion, and soak in water for about 10 minutes. Separate the egg white from the yolk of the hard boiled egg, finely mince the egg white, and mash the yolk.
- Combine thoroughly drained onion, egg white, egg yolk, minced cucumber, mayonnaise, yoghurt, and lemon juice. Sprinkle black pepper, parsley, and basil to taste.
- Prepare the deep fried skipjack tuna: Cut slab of tuna into 100 g per person, coat in flour, dust off excess flour, dredge in whisked egg, and panko.
- Deep fry tuna in oil heated to 360-375°F/180-190℃ until golden brown.
- Slice into bite-sized pieces, arrange on plate, and coat in tartar sauce.
I usually make a double or triple batch of these to store in the fridge and eat Fry these little babies up in a little butter to brown and that's it! Be careful flipping…they're tender! Serve with some tartar sauce and you're good to go! The skipjack tuna (Katsuwonus pelamis) is a medium-sized perciform fish in the tuna family, Scombridae. It is otherwise known as the balaya, tongkol, arctic bonito, mushmouth, oceanic bonito, striped tuna, or victor fish. We are making steak with fresh seasonal Skipjack Tuna. Lots of the garlic and ginger root cover any of the unwanted flavor of the fish. [recipe].
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