Ingredients

For the spicy citrus sauce

  • 2 tablespoons bonito flakes
  • 1 large egg yolk
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fresh orange juice
  • 2 teaspoons sriracha hot sauce
  • ¾ teaspoon salt
  • ½ cup plus 3 tablespoons grapeseed or other unflavored oil

For the tuna

  • Vegetable oil, for deep-frying
  • 3 large egg whites
  • 2 tablespoon cornstarch
  • 1 12-ounce piece sushi-grade tuna, cut into four 4-by-1 1/2-inch pieces
  • 8 4-inch round rice crackers, ground to small crumbs
  • 2 scallions, white part only, thinly sliced
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      753 calories; 68 grams fat; 5 grams saturated fat; 0 grams trans fat; 45 grams monounsaturated fat; 15 grams polyunsaturated fat; 10 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 24 grams protein; 79 milligrams cholesterol; 596 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

For the spicy citrus sauce

  1. For the spicy citrus sauce: Place bonito flakes in a small bowl and cover with 3 tablespoons hot water. Allow to sit for 10 minutes, then strain through a fine-meshed sieve, squeezing out as much liquid as possible.
  2. Transfer liquid to a blender. Add egg yolk, lime juice, orange juice, sriracha and salt. Pulse to mix. With blender running at medium-high speed, slowly drizzle in the oil until mixture is thickened. Transfer to a covered container and refrigerate until ready to serve.
  3. For the tuna: Pour oil to a depth of three inches in a heavy, deep saucepan and heat to 400 degrees on a deep-fat thermometer. Meanwhile, combine egg whites and cornstarch in a shallow bowl, and whisk until smooth. Coat tuna pieces in mixture, then dredge in rice-cracker crumbs, making sure surface is covered.
  4. Carefully transfer tuna to hot oil, turning once, until deep golden brown, about 15 seconds a side; tuna should remain rare in center. Remove carefully and drain on paper towels. Cut tuna crosswise into 1-inch pieces, and arrange decoratively on serving plates. Stir scallions into citrus sauce, and spoon onto plates. Serve immediately.

30 minutes

Dining and Cooking