Tuna tataki in togarashi with vegetable tempura

Ingredients for 4 servings:

• 4 tuna steaks, sushi-quality, 175 g each, at least 3 cm thick and wide
• 3 tbsp soy sauce
• 2 tbsp mirin
• 2 tbsp sake
• 1 tbsp lime juice
• 1 tsp ginger, finely grated
• 1 orange(s), coarsely grated peel
• 1 tsp curry powder
• 2 tbsp seasoning mix, Japanese (Togarashi), ready-bought
• 1 pinch of salt
• 1 tbsp sesame oil for frying
• 125 g flour (tempura flour)
• 200 ml mineral water, ice cold
• ¼ nori sheets
• 1 egg(s)
• e.g. vegetable oil for frying
• 200 g zucchini
• 2 handfuls of sugar snap peas
• 2 bell peppers
• 1 sweet potato(s)
• 8 mushrooms (shiitake)
• 4 tbsp mayonnaise (my recipe in the database)
• 1 tsp wasabi paste

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Mix the soy sauce, mirin, lime juice, orange zest, ginger, and curry powder. Cut the tuna into cubes and marinate for 15 minutes, turning frequently. For the batter, mix the egg with the mineral water and stir in the flour. Lumps are desirable, so don’t mix too thoroughly. Twist the vegetables into little finger-sized pieces, deseeding and skinning the peppers. Leave the snow peas alone, and remove the stems from the mushrooms. Cut the nori sheet into strips about 3 mm thick and about 3-4 cm long. Spread togarashi, a ready-made spice mix, on a plate and toss the moist tuna steaks all over to coat them. Heat the oil for deep-frying in a pot or wok to 180°C. Dip the vegetables into the tempura batter and fry in batches until golden brown. Drain on kitchen paper. If possible, fry the steaks at the same time in oil over high heat for 40-60 seconds on each side, season lightly with salt, and serve immediately with the vegetables. The tuna should be thin on the outside but cooked crisply. The inside must remain completely raw. Bring the marinade to a boil, strain it, and drizzle it over the dish. Mix the mayonnaise with the wasabi paste and serve two small dollops with each vegetable. Arrange the finely chopped nori leaves over the vegetables as a garnish. Togarashi is a Japanese spice blend that usually consists of seven ingredients and includes chili powder, sesame seeds, poppy seeds, nori leaf, Sichuan peppercorns, ginger, and lemon myrtle.