Difficulty: Medium
Prep Time: 45 minutes
Cook Time: 25 minutes
Yield: 4 servings

Ingredients:

2 tablespoons cumin
1 tablespoon pepper
4 (4 ounce) pieces sushi grade tuna
Vegetable oil
1 pineapple, diced
1 red bell pepper, diced
Tempura batter:
4 avocado, peeled and sliced
1 cup flour, sifted
1 egg
1 cup cold water

Wasabi sauce:

1 ounce wasabi
6 ounces heavy cream
Salt and pepper

Garnish:

Seaweed

Instructions:

1. Preheat a fryer to 360 degrees F. Begin by mixing the cumin and pepper in a small bowl. Dip and coat each tuna steak in the cumin mixture. In a hot skillet coated with oil, sear each tuna steak for approximately 2 minutes on each side. Remove from the pan and set aside. The tuna should still be pink.
   
2. In a hot wok or skillet, saute the diced pineapple and red bell pepper for 2 minutes. Remove from wok and set aside.
   
3. Prepare the tempura batter right before you are ready to fry. The avocados should be peeled and sliced into 1/2-inch thick slices. To make the batter, mix the flour, egg, and cold water together until all of the ingredients have combined. Dip each avocado piece into the batter and fry until golden, approximately 1 minute. Remove the fried avocado pieces and season.
   
4. To make the wasabi sauce, combine the wasabi paste and heavy cream in a small saucepot. Bring the sauce to a boil and let reduce. Once the sauce has reduced you are ready to serve.
   
5. To serve this dish, place the avocado tempura in the center of each plate. Top with tuna and surround with the seaweed. Add a spoonful of the pineapple and peppers, and drizzle some of the wasabi sauce around the plate.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.