Rice Cracked Crusted Tuna

I've been chowing down on Perry St's rice cracker crusted tuna appetizer since the restaurant first opened four years ago this month. It's definitely got lasting power being on the menu this long. The New York Times Dining and Wine section adapted the recipe for home use so now you can enjoy it as much as I do and as often as you like. The recipe is simple and the ingredients are available nearly anwhere. Enjoy!

Time: 30 minutes
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
3/4 teaspoon salt
1/2 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.

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.

Yield: 4 servings.

Food is Love

Hilary