Tuna Crudo Recipe
Coconut milk, red curry, chilmole tempura, asian chimichurri, lightly spicy
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Ingredients
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Tuna Crudo
Chilmole Tempura
Asian Chimichurri
Method
Prepare Tuna Crudo
- 1
Slice the Tuna
Thinly slice the fresh sushi-grade tuna and arrange it on a serving plate.
- 2
Make Coconut Sauce
In a bowl, mix coconut milk, red curry paste, lime juice, and salt until well combined. Drizzle this sauce over the sliced tuna.
Make Chilmole Tempura
- 3
Prepare the Batter
In a bowl, whisk together all-purpose flour and chilmole powder. Gradually add ice-cold water until a smooth batter forms.
- 4
Fry the Tempura
Heat vegetable oil in a deep pan over medium-high heat. Dip pieces of your choice (veggies or seafood) in the batter and fry until golden brown and crispy. Drain on paper towels.
Make Asian Chimichurri
- 5
Serve
- 6
Final Assembly
Serve the tuna crudo drizzled with the Asian chimichurri and alongside the chilmole tempura.
