Sesame Crusted Tuna Fish Fingers
Ingredients
Per person
300g tuna, cut into fish finger size widths (about an inch
wide and 3 inches long)
1 egg
100g flour (plain flour or rice flour or similar if you are
gluten free)
100g sesame seeds
Sea salt and black pepper
Light oil for frying like groundnut or rapeseed - enough to
fill the pan you are going to fry in to an inch deep
Miso mayo
2 tbsp. mayo & 1 tbsp. miso of your choice
Korean chili mayo
2 tbsp. mayo
2 tbsp. gojuchang (Korean pepper paste)
A squeeze of fresh lime juice
Optional garnish
Fresh coriander leaves and edible flowers (I used wild
garlic flowers)
Method
Season the flour with sea salt and black pepper. Put the
flour, beaten egg and sesame seeds in three different plates. Dust each piece
of tuna with flour, then dip it in the egg ensuring it is completely covered,
let the excess drip off and then coat in the sesame seeds, pressing them in as you
do. Heat your oil until a piece of bread will sizzle in it when you add it, or
until it is 180 deg C if you have a thermometer. Fry the tuna fingers, in
batches if you are making a lot, ensuring that you raise the temperature of the
oil between batches too as the tuna will cool it down. When golden, turn the
tuna over gently with a tongs or a fork. When removing them, allow the excess
oil to drop off before putting them on several layers of kitchen paper for a
couple of minutes to drain any excess that might have remained. Eat immediately
with the mayo of your choice.
Source: Eat Like a Girl
(From Good Cooking Recipes (Dawn))
Ingredients
Per person
300g tuna, cut into fish finger size widths (about an inch
wide and 3 inches long)
1 egg
100g flour (plain flour or rice flour or similar if you are
gluten free)
100g sesame seeds
Sea salt and black pepper
Light oil for frying like groundnut or rapeseed - enough to
fill the pan you are going to fry in to an inch deep
Miso mayo
2 tbsp. mayo & 1 tbsp. miso of your choice
Korean chili mayo
2 tbsp. mayo
2 tbsp. gojuchang (Korean pepper paste)
A squeeze of fresh lime juice
Optional garnish
Fresh coriander leaves and edible flowers (I used wild
garlic flowers)
Method
Season the flour with sea salt and black pepper. Put the
flour, beaten egg and sesame seeds in three different plates. Dust each piece
of tuna with flour, then dip it in the egg ensuring it is completely covered,
let the excess drip off and then coat in the sesame seeds, pressing them in as you
do. Heat your oil until a piece of bread will sizzle in it when you add it, or
until it is 180 deg C if you have a thermometer. Fry the tuna fingers, in
batches if you are making a lot, ensuring that you raise the temperature of the
oil between batches too as the tuna will cool it down. When golden, turn the
tuna over gently with a tongs or a fork. When removing them, allow the excess
oil to drop off before putting them on several layers of kitchen paper for a
couple of minutes to drain any excess that might have remained. Eat immediately
with the mayo of your choice.
Source: Eat Like a Girl
(From Good Cooking Recipes (Dawn))