This is 6-year-old’s way of communication during mommy’s yoga session.

It says “Leim kice my but”.

Namaste!

Crunchy tuna rolls and watermelon sauce

(Adapted from Pourcel Brothers Cookbook)

Serve 8

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:

1. In a bowl, combine cornstarch + rice flour + baking powder + salt.
2. Add 1/2 cup cold sparking water. Set aside until needed.
3. Just before frying, add 1/4 cup cold sparking water + 1/2 tsp baking powder to the batter.

To make the watermelon sauce:

1. Use hand blender to process the watermelon pieces.
2. Strain the juice through a fine sieve and discard the solids.
3. Cook the juice over a moderate heat until it is reduced to half.
4. Stir in 1 tsp wasabi.
5. Chill in the fridge until ready to use.

To make the crunch tuna rolls:

1. 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.
2. In a medium nonstick skillet, heat canola oil over high heat.
3. Quickly dip the tuna rolls into the tempura batter.
4. Fry until crunchy, about 1 minute.
5. Drain the tuna rolls on paper towels.
6. Sprinkle with salt.

To serve:

1. Serve the tuna rolls on a small plate accompanied with a small bowl of the watermelon sauce.
2. Optional: add a few drops of reduced balsamic vinegar as decoration.