This is 6-year-old’s way of communication during mommy’s yoga session.
It says “Leim kice my but”.
Crunchy tuna rolls and watermelon sauce
(Adapted from Pourcel Brothers Cookbook)
For the tuna rolls:
1.5 lbs cold tuna fillet (sliced into 8 long pieces)
8 large Japanese nori seaweed sheets (same length as the tuna pieces)
Canola oil to fry
For the tempura batter (adapted from Vanh Khuyen Le)
130 g cornstarch
45 g rice flour
1 tsp baking powder
1/2 tsp salt
1/2 cup sparking water (add 1-2 tbs more if needed)
1/4 cup sparking water + 1/2 tsp baking powder
For the watermelon sauce
1/4 small watermelon (peeled, seeds removed)
1 tsp wasabi
To make the tempura batter:
- In a bowl, combine cornstarch + rice flour + baking powder + salt.
- Add 1/2 cup cold sparking water. Set aside until needed.
- Just before frying, add 1/4 cup cold sparking water + 1/2 tsp baking powder to the batter.
To make the watermelon sauce:
- Use hand blender to process the watermelon pieces.
- Strain the juice through a fine sieve and discard the solids.
- Cook the juice over a moderate heat until it is reduced to half.
- Stir in 1 tsp wasabi.
- Chill in the fridge until ready to use.
To make the crunch tuna rolls:
- Wrap each piece of cold tuna with a sheet of nori seaweed. Refrigerate until ready to use.
- Note: It is very important to use cold tuna to avoid overcooked when frying.
- In a medium nonstick skillet, heat canola oil over high heat.
- Quickly dip the tuna rolls into the tempura batter.
- Fry until crunchy, about 1 minute.
- Drain the tuna rolls on paper towels.
- Sprinkle with salt.
- Serve the tuna rolls on a small plate accompanied with a small bowl of the watermelon sauce.
- Optional: add a few drops of reduced balsamic vinegar as decoration.