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Recipe of the Week features simple, practical recipes accented with a top chef's personal touch. This week, Jose Fuentes of Glory shares his recipe for Yellowfin tuna tempura with avocado salsa and soy dipping sauce.

Yellowfin tuna tempura with avocado salsa
and soy dipping sauce (Serves 4)
By Jose Fuentes

 
Ingredients
  for the tempura
  1 pound tuna
  0.50 cup all-purpose flour, sifted
  0.25 cup cornstarch, sifted
  1 tablespoon kosher salt
  - pinch cayenne pepper
  9 ounces seltzer water
   
  for the avocado salsa
  2 - Hass avocados, pitted and diced
  0.25 cup tomatoes, diced
  1 - jalapeño pepper, finely chopped
  2 tablespoons red onion, finely chopped
  1 tablespoon cilantro, finely chopped
  1.5 tablespoons

extra virgin olive oil

  2 tablespoons fresh lime juice
  - - salt
  - - pepper
   
  for the soy dipping sauce
  4 cups soy sauce
  0.25 cup mirin
  0.25 cup rice wine vinegar
  2 tablespoons fresh ginger
  1 cup scallions, finely chopped
   
  Preparation
  for the tempura
  1

In a medium mixing bowl, whisk together the flour, cornstarch, salt and cayenne pepper.

  2

Gradually whisk in the seltzer water until you reach a pancake batter-like consistency. Be careful not to make it too thick.

  3

Cut the tuna (into 2 ounce piece).
  4

Dip each piece of tuna into the batter with tongs and then into 350 degrees Fahrenheit oil.
  5 Slice and serve with avocado salsa and soy dipping sauce
  for the avocado salsa
  6 Mix all the ingredients together and season to taste with salt and pepper.
  for the soy dipping sauce
  7 In a mixing bowl, combine all the ingredients.